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You may want to add some dregs to fermenter from a bottle of your favorite Flanders Red.

68-75 is fine. You may want to pitch the 655 and dregs in primary next time. The dregs may become the more prominent bacteria in the finished beer.

If you want a lambic go with following post above and put aside one every year. You can blend them as the years pass by and add the the cherries along the way and/or towards the end 1-3 months before you bottle good luck and again lambics take a long time:mug:

Made an awesome clone here is what i did with it, grew yeast from one bottle of supplication. Pitched into wort 6 gallon OG 1.057 IBU 21 primary fermentation was slow but active kept chugging along. After 2 months SG 1.002 added 20 oz. jar german marello cherries in light syrup and 8 oak cubes...

The WY3278 is a good choice. I started a lambic last year with 3278 and it has been coming along very good. The WLP chart for the most preferred yeast for lambic recommends 645 and 665. I would either use 665 by its self or combine 665 with 645. If you are going to eventually make a...

I agree would go with the bourbon method. Look in bung hole with flashlight to make sure barrel looks clean. If barrel looks good proceed with bourbon. I would also start making your next batch to fill barrel. You want to have your second batch ready to fill barrel once your first batch gets...

I plan to do something similar. The first recipe plan to use for flanders red is: 5# Pilsner 5# Vienna 3# Munich .5# Aromatic .5# Caramunich .5# Special B .5# Wheat malt This recipe should be close to recipe in book brewing classic styles, don't have the book though. If the color looks...

The first beer - bourbon barrel strong scotch came out fantastic. Then did a bourbon barrel imperial Russian stout which is really smooth. They are both around 9% ABV. The barrel has a slow leak from the crose where the head and staves join. After the stout rinsed barrel and hydrated outside...

I don't have Brewing Classic Styles so I looked at several recipies that used that formula came up with the following: 5# Pilsner 5# Vienna 3# Munich .5# Aromatic .5# Caramunich .5# Special B .5# Wheat malt Is this the recipe from the book?

Thanks for the malt bill your color looks good my two batched are more brown. What was your boil time and mash schedule? Did you do a step or single infusion? What was your mash temp?

How many batches have you ran thru your barrel before the oak and bourbon settled down? What was your barrel filling schedule time between the first several batches? It sounds like I will need to be ready to bottle and refill barrel after 1-2 weeks. Lots of high gravity brewing:drunk:

you will over oak your lambic with new barrel for a year. you could run wine or high gravity beers thru your barrel for a few years then make it a lambic barrel.

I've made two flanders red in the past 10 days and neither one is red. I'm starting to think I'm on a snipe hunt looking for the red color.:confused: first try 7 gallons OG, 1.055, 70 minute boil 4# 2-row german pils 4# vienna 2# flaked corn 1# aromatic 1# carared 1# pale wheat malt...

I just got a 10 gallon whiskey barrel. It smells great with oak and whiskey. Eventually it will be turned into sours barrel but for now i wanted to make a few barrel aged beers. Was thinking a strong scotch ale and imperial stout. Not sure which one to brew first. The Strong Scotch Ale...

Thanks, I will do a strike water calculation for mash temp of 148. If i get any where in the range of 146-150 I will not mess with it.:mug:

I am going to make a german pilsner with the following grain bill: 10# Weyermann pilsner .75# munich malt .5 # carafoam or carapils .5# acidulated malt will be fermnenting with 2nd generation pilsner lager yeast wlp800 (left over from a czech pilsner) or 1st generation southern german...

I did a german hefe and berliner split month ago. You can use the same type of malt and hops but need a hefe yeast and a berliner yeast. Also need to bring the OG down on the berliner split. I did an all grain clone of Franziskaner Hefe but you could easily do extract, partial or all grain...