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Old 06-12-2009, 10:38 AM   #1
derekm
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Mar 2008
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I did my first flanders red last weekend and pitched the wyeast roselare blend. I know this blend has sacc as well bugs. Do I need to secondary this after primary fermentation is through. It was still for a couple days and now it is looking much like a normal fermentation. Do I rack after this slows to get it off the yeast and let pelicle form, or do you leave it in primary for a year? What about autolysis of the sacc yeast? A little confused. Thanks Derek

 
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Old 06-12-2009, 11:29 AM   #2
s3n8
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Jan 2008
Haymarket VA
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Nothing to add, consider this a bookmark.

Actually, I asked some similar questions a week ago, may find a few answers here:

http://www.homebrewtalk.com/f12/flan...t-sour-122622/


 
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Old 06-12-2009, 02:52 PM   #3
Saccharomyces
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Jun 2008
Pflugerville, Texas
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Autolysing sacc yeast is food for brett. So you can rack or not, it won't make much of a difference.

I'm planning to go for a short, warm fermentation (2 months) at 80*F, and rack to a keg to let it age, so I can pitch another batch on the cake which will get blended with the first batch to taste. The second batch should get considerably more sour than the first since there will be more lacto and acetic bacteria. Depending on how sour it is I may rack and pitch a third time and let that ride, or stop there. The final batch will be left in the primary fermenter for 8-12 months.
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