s3n8
Well-Known Member
I have a pack of Roeselare blend burning a hole in my pocket... I am planning on following the recipe for a Flanders Red from Brewing Classic Styles. I would like to make a true sour, so I am not planning on primary fermentation with regular yeast. I am also going to do a 6 gallon primary, so I can split the batch and add raspberries to half (maybe next year).
My questions have to do with the roeselare blend. Does it need a lot of headspace like normal yeast, or does it form a pellicle? Should I do the primary in a bucket (7 gallons) or the 6.5G carboy. In BCS, he recommends a 1 week primary, and 1+ year secondary. Do I really need to rack after 1 week? What do you sour pros recommend? What about temps? Basement varies, 65 in the winter, 75 in the summer. Is that 10 degree swing kosher for a whole year in secondary? Thanks in advance for any advice you guys have.
My questions have to do with the roeselare blend. Does it need a lot of headspace like normal yeast, or does it form a pellicle? Should I do the primary in a bucket (7 gallons) or the 6.5G carboy. In BCS, he recommends a 1 week primary, and 1+ year secondary. Do I really need to rack after 1 week? What do you sour pros recommend? What about temps? Basement varies, 65 in the winter, 75 in the summer. Is that 10 degree swing kosher for a whole year in secondary? Thanks in advance for any advice you guys have.