cmdrico7812
Well-Known Member
So I need help determining if I should rack the Flanders Red I made to a secondary fermenter or not (see my post here for the recipe). In summary I brewed the Gilda PM recipe from the database using the Wyeast Lambic Blend yeast.
The beer has been in the primary (glass carboy) for about a month now and folks in the post I linked to in the paragraph above have suggested I rack to a secondary to avoid yeast autolysis. However, some on this forum in this post here have suggested that I leave in the primary for the entire aging process.
Could someone help shed some light on how I should handle the decision to rack to a secondary or not and how this would affect my beer? I've never done a sour before and am hoping for something with a sour level close to Grand Cru. Thanks so much for your help.
The beer has been in the primary (glass carboy) for about a month now and folks in the post I linked to in the paragraph above have suggested I rack to a secondary to avoid yeast autolysis. However, some on this forum in this post here have suggested that I leave in the primary for the entire aging process.
Could someone help shed some light on how I should handle the decision to rack to a secondary or not and how this would affect my beer? I've never done a sour before and am hoping for something with a sour level close to Grand Cru. Thanks so much for your help.