I brewed a flander's red back almost 7 months ago now. I have kept it fairly steady temperature over the past few months around 66-72.
I did a 10g batch from the below recipe. I fermented it in a 6.5g glass carboy, then after 6 months transfered to 5g carboy and have let it sit since then. I have tasted it about every 2-3 months. Last time I tasted it, it was quite sweet still and very very very lightly sour. Body was fairly light. I would expect it to be much more sour by this stage in the game, but this would be my first sour I have brewed so...
I brewed both in a 6.5g glass carboy. Pitched 1 with us-05 first then after 4 days threw in Rosalare. The half I pitched rosalare right off the bat.
Anyways, when I transfered the beer to 5g carboys, I threw in some maltodextrin (4-5oz in each carboy). Should I expect it to start souring more quickly the longer it sits in there or should I have already a lot of the sour flavors already?
OG: 1.055
FG so far: 1.014
IBUs: 28
8.3lbs Vienna
7.5 lbs pilsner
5lbs munich
1lb flaked wheat
1lb special b
1lb caramunich
1lb aromatic
1lb sugar in about a week after pitching yeast.
HOPs
4.25 oz Hallertaar 4% 60m
Mashed at 155
I am guessing I might have to blend this anyways, should i expect this change a lot over the next 6 months - 1 year? Is this normal?
I just rebrewed roughly the same recipe but dropped the IBUs down to about 15 IBUs for the recipe and pitched onto the yeast cakes.
Thanks for any feedback and info!
I did a 10g batch from the below recipe. I fermented it in a 6.5g glass carboy, then after 6 months transfered to 5g carboy and have let it sit since then. I have tasted it about every 2-3 months. Last time I tasted it, it was quite sweet still and very very very lightly sour. Body was fairly light. I would expect it to be much more sour by this stage in the game, but this would be my first sour I have brewed so...
I brewed both in a 6.5g glass carboy. Pitched 1 with us-05 first then after 4 days threw in Rosalare. The half I pitched rosalare right off the bat.
Anyways, when I transfered the beer to 5g carboys, I threw in some maltodextrin (4-5oz in each carboy). Should I expect it to start souring more quickly the longer it sits in there or should I have already a lot of the sour flavors already?
OG: 1.055
FG so far: 1.014
IBUs: 28
8.3lbs Vienna
7.5 lbs pilsner
5lbs munich
1lb flaked wheat
1lb special b
1lb caramunich
1lb aromatic
1lb sugar in about a week after pitching yeast.
HOPs
4.25 oz Hallertaar 4% 60m
Mashed at 155
I am guessing I might have to blend this anyways, should i expect this change a lot over the next 6 months - 1 year? Is this normal?
I just rebrewed roughly the same recipe but dropped the IBUs down to about 15 IBUs for the recipe and pitched onto the yeast cakes.
Thanks for any feedback and info!