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Old 08-03-2009, 07:28 PM   #21
sundowner
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Quote:
Originally Posted by tprokop View Post
I rack after only about a week for my flemish reds, as Wild Brews suggests getting Reds off of the trub for bulk aging
Jeff actually recommends leaving it until visible signs of fermentation have finished. That's much longer than a week.


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Old 08-04-2009, 10:40 PM   #22
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I just pitched my Roselare blend last weekend on my Flanders Red. I asked Wyeast about using a starter--they specifically told me "no." Of course, I can't help but meddle--so, I added maybe half a pack of dry, non-rehydrated Notty when I pitched the Roselare pack, just to help the primary stage Sacc. fermentation along. I'm sure it wasn't necessary, but I figured "what the hell." I'm not exactly a stickler for the rules or BJCP guidelines for that matter...


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Old 08-05-2009, 01:31 AM   #23
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dc metro? nice avatar too
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Old 07-20-2011, 04:32 PM   #24
tannnick
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I am going to revive this old thread. If I want to use Roselare all the way through, but I also want to add blackberries, when would be the best time to add blackberries to a flemish brown?

I was thinking about primary normal with Abbey yeast, then transfer when done and add the blackberries and the roselare and let it sit for 6-8 months. Then I was going to transfer over and put on oak chips for 6 months. What do yall think about this? Thanks.
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Old 07-20-2011, 05:35 PM   #25
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I have made successful flemish brews with the roeselare blend by pitching it directly into the primary and waiting about a month and transferring to secondary (with boiled oak cubes) and letting it sit for about seven months. I would then put in your fruit after seven months to a year. I've also made some very, very sour beers on the old dregs of the flemish brews.

The only time you should primary with a sacc strain is if you are going to age your beer in a barrel.

 
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Old 07-22-2011, 12:39 AM   #26
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Thanks for your response. I did that today and am looking forward to it.
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Old 07-22-2011, 12:54 AM   #27
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Quote:
Originally Posted by weremichael
The only time you should primary with a sacc strain is if you are going to age your beer in a barrel.
Why do you say this?

 
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Old 07-22-2011, 01:16 PM   #28
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Quote:
Originally Posted by emjay View Post
Why do you say this?
This is based off of what I have learned from Russian River and Jolly Pumpkin. The primary in steel is with sacc. and then they put their sours into barrels. Well cared for barrels allow o2 into the process and have a very healthy supply of bugs, which makes the beers funkier. If they didn't do the sacc. primary, the beers would be too funky.

When fermenting in a glass/plastic carboy, the o2 intake is so low that the sacc. primary is an unnecessary step. All the sacc. that you need for fermentation is in the Roeselare blend. Also, if you did ferment with a sacc. strain first, it would not leave enough sugars for the bugs to make the beer funky.

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Old 07-27-2011, 03:47 AM   #29
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Should I oxygenate my wort when pitching Roselare as my primary yeast?

 
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Old 07-28-2011, 02:16 AM   #30
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Quote:
Originally Posted by weremichael View Post
This is based off of what I have learned from Russian River and Jolly Pumpkin. The primary in steel is with sacc. and then they put their sours into barrels. Well cared for barrels allow o2 into the process and have a very healthy supply of bugs, which makes the beers funkier. If they didn't do the sacc. primary, the beers would be too funky.

When fermenting in a glass/plastic carboy, the o2 intake is so low that the sacc. primary is an unnecessary step. All the sacc. that you need for fermentation is in the Roeselare blend. Also, if you did ferment with a sacc. strain first, it would not leave enough sugars for the bugs to make the beer funky.
To clarify, you are referring to Roselare specifically, since its a blend including sacch (& lacto, pedio, brett, sherry, etc), correct?


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