Seawolf
Well-Known Member
I just reread the recipe for Flanders Red in "Brewing Classic Styles", and it mentions that you shouldn't make the beer too big, or the alcohol will ward off the Brett.
If this is the case, and I'm sure it is, should I keep a close eye on my gravity, and pitch my Roeselare before I see too much attenuation? I was hoping to let the primary finish out, rack to my secondary(5 gallon carboy), then pitch the bugs. I really don't want the bugs in my bucket fermentor. My S.G. is 63, and I used Safale US-05. I overshot my target gravity by a few points, and I'd like to fix any errors that I can before I age this beer for over a year!!
Thanks in advance for any help!!
Cheers,
Zach
If this is the case, and I'm sure it is, should I keep a close eye on my gravity, and pitch my Roeselare before I see too much attenuation? I was hoping to let the primary finish out, rack to my secondary(5 gallon carboy), then pitch the bugs. I really don't want the bugs in my bucket fermentor. My S.G. is 63, and I used Safale US-05. I overshot my target gravity by a few points, and I'd like to fix any errors that I can before I age this beer for over a year!!
Thanks in advance for any help!!
Cheers,
Zach