mahossma
Member
I've read that for a Flanders Red, the Wyeast roeselare yeast blend can take >1 yr or a second fermentation on a roeselare yeast cake to get sufficient sourness. I'm toying with the idea of doing a sour mash using a Flanders Red-style grain bill, and then pitching the roeselare blend. I'm hoping after a short time (2-3 months) I'll have a nicely sour, albeit young and not as complex, Flanders Red that should improve in the bottle with age. Any thoughts?