spearko520
Well-Known Member
I have a question about using the roselare yeast blend for a flemish red, and i've been reading through posts and it seems like getting differing opinions, so i was hoping someone could put this to bed. Everything i've read about the flemish red style, indicates that the beer is racked off the primary at some point, into a secondary (usually made of wood- where many of the bugs reside), versus a lambic, which is left on the lees as they provide nutrients for the brett down the stretch. The question i have is that, when using a yeast blend such as the wyeast roselare, would racking do something similar to propagation- that is, create a new ratio of different organisms, throwing the environment out of "balance"? i couldn't really find anything too specific on their website, other than the warning against propagation, so if anyone has any info on what the best technique is, i would sure appreciate it. I have always racked, but do not feel like i am getting the "sour cherry pie" flavor that i am looking for and am wondering if this has something to do with it. Am i leaving bugs behind? I realize that blending is the key, and i think i saw something oldsock posted a while back about making a malt vinegar and using that to blend- but i have had people tell me they got good results right from the initial batch fermentation, so i am curious to hear opinions...