BrewNinja1
Well-Known Member
Just finished reading Wild Brews...it got me so stoked that I went to the store and bought about 10 different kinds of lambic, gueze, etc. My only problem with the book is it really didnt go through the process for the homebrewer (it gave hints, but no steps really).
So yesterday I started fermenting my flanders red. I will be racking it to secondary when it reaches about 1.020 then adding my roeslare blend to it. I plan on letting it age a year or two before I drink it. Here are the questions I have.
I want to add cherries at some point. When should I be adding them? Like 6 months before I bottle, or a few weeks after racking it into secondary? Can I leave them in there for a few years if I put them in up front? Or do I need to rack off of them?
What if I want to add some oak also? Same questions as the cherries.
Last question, Im assuming that after I rack from primary to secondary, then add the roeslare blend, that I just leave it there? Or do I need to rack to a tertiary to get it off the yeast?
So yesterday I started fermenting my flanders red. I will be racking it to secondary when it reaches about 1.020 then adding my roeslare blend to it. I plan on letting it age a year or two before I drink it. Here are the questions I have.
I want to add cherries at some point. When should I be adding them? Like 6 months before I bottle, or a few weeks after racking it into secondary? Can I leave them in there for a few years if I put them in up front? Or do I need to rack off of them?
What if I want to add some oak also? Same questions as the cherries.
Last question, Im assuming that after I rack from primary to secondary, then add the roeslare blend, that I just leave it there? Or do I need to rack to a tertiary to get it off the yeast?