Brulosopher
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- Jun 1, 2011
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I'm sure it's been asked, but I can't seem to find the answer anywhere. First off, I'm making my first venture into sour beer making in just a couple weeks. I've already decided a few things... first, I am not going to pre-ferment, as I've tasted numerous 100% Roselare beers that were better than the pre-fermented versions. I'm also planning to simply pitch the Roselare smack pack without making a starter- hey, when the Wyeast dude says it's best, I believe him. My questions:
When using Roselare in something like an Oud Bruin or Flanders Red, is it best to leave the beer in contact with the yeast/bug cake for the duration of the ferment and aging, or should I rack to secondary at some point? I'm assuming the former. Also, I've read the first use of Roselare can take 12 months or so to develop a good sour character, but subsequent batches pitched on the cake tend to sour up within 1-3 months. Anyone willing to speak to this?
Cheers!
When using Roselare in something like an Oud Bruin or Flanders Red, is it best to leave the beer in contact with the yeast/bug cake for the duration of the ferment and aging, or should I rack to secondary at some point? I'm assuming the former. Also, I've read the first use of Roselare can take 12 months or so to develop a good sour character, but subsequent batches pitched on the cake tend to sour up within 1-3 months. Anyone willing to speak to this?
Cheers!