I have a Flanders Red that has been in the primary for almost five weeks. I plan to rack this beer on to some oak cubes for long term aging. I had planned to brew a Tart Of Darkness Clone and rack that on to the Roeselare yeast cake.
Long story short, I had planned to do the new brew and transfer at three weeks but I've gotten too busy at work. I should have time to finally get this done this weekend but I'm worried about the lack of any active fermentation to create a co2 blanket in the secondary. Will it be ok, or should I add some sort of fermentables to kick off a slight enough secondary fermentation to prevent oxygenation?
Long story short, I had planned to do the new brew and transfer at three weeks but I've gotten too busy at work. I should have time to finally get this done this weekend but I'm worried about the lack of any active fermentation to create a co2 blanket in the secondary. Will it be ok, or should I add some sort of fermentables to kick off a slight enough secondary fermentation to prevent oxygenation?