TopherM
Well-Known Member
I brewed a Flanders Brown on Saturday, along with pitching a single vial of the new WLP665 Flemish Ale Blend. It is sitting in my fermentation chamber at an ambient temp of 68F right now. From what I read, a starter or multiple vials was not necessary with this blended yeast.
I've read that I'll want to primary this for somewhere in the neighborhood of 6 weeks then rack to secondary to age for 1-1.5 years. I've also read a bit about the oak dowel rod in the secondary instead of an airlock to allow a little oxygen in for the bugs.
Can someone with more experience than I help me with a more definitive fermentation and conditioning schedule for this one? Do I rack at 6 weeks, or is there some sort of pre-pellicle I should be looking for or a certain gravity threshold I should hit before I rack??
I'm a very experienced brewer, but this is my first sour, so any tips on properly fermenting and conditioning this one would be appreciated!!
I've read that I'll want to primary this for somewhere in the neighborhood of 6 weeks then rack to secondary to age for 1-1.5 years. I've also read a bit about the oak dowel rod in the secondary instead of an airlock to allow a little oxygen in for the bugs.
Can someone with more experience than I help me with a more definitive fermentation and conditioning schedule for this one? Do I rack at 6 weeks, or is there some sort of pre-pellicle I should be looking for or a certain gravity threshold I should hit before I rack??
I'm a very experienced brewer, but this is my first sour, so any tips on properly fermenting and conditioning this one would be appreciated!!