landhoney
Well-Known Member
Yes, its supposed to look like this. Here's half of my oldest Flanders Red batch, the pellicle should be getting more and more funky/thick. The toasted oak dowel goes a few inches(~5) into the beer, not all the way to the bottom. The idea is to simulate the oxidation and micro-oxygentation of large barrels. I have french oak cubes in for the flavor, the oak dowel is American Oak - but maybe not white oak. I used the Roeselare blend from Wyeast and made a starter from a Rodenbach bottle and pitched that slurry in too. It's at my work BTW, that hideous couch is not mine.