flanders red question. - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > flanders red question.

Reply
 
Thread Tools
Old 01-21-2010, 07:00 AM   #1
pipapat
Recipes 
 
Jun 2009
slc
Posts: 269
Liked 3 Times on 3 Posts



Upon reading wild brew it says to rack Flanders of the yeast where as in lamic you want to leave it on the yeast.

Would it hurt anything to leave it on or should i really rack it off.

I used Jamil's suggested method of 1056 and then racking on to Wyeast 3763PC Roeselare Ale Blend. But it was never mentioned about racking the beer off the yeast.

I asked on AHA but never got a response.

Cheers,
Pat



 
Reply With Quote
Old 01-21-2010, 02:56 PM   #2
Oldsock
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


I would rack it, leaving it on the yeast will give it a funkier character more in line with a lambic.

I have been underwhelmed by Jamil's technique (minimal sourness), I've had much better luck pitching the bugs and yeast in primary. If your beer is not souring after 8-12 months, consider adding some fruit. I had great results adding blackberries to my batch of Jamil's Flanders Red.


__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 01-21-2010, 03:00 PM   #3
Tonedef131
Recipes 
 
Feb 2008
Fort Wayne
Posts: 1,891
Liked 30 Times on 15 Posts


With the method you used I would rack, that's a lot of yeast to be on for the length of aging the style requires. I too prefer to pitch the bugs right off the bat, but I like my sours to be very sour.

 
Reply With Quote
Old 01-21-2010, 03:06 PM   #4
nealf
Recipes 
 
Jan 2008
Hiram, GA
Posts: 1,350
Liked 7 Times on 7 Posts


Quote:
Originally Posted by Oldsock View Post
I have been underwhelmed by Jamil's technique (minimal sourness), I've had much better luck pitching the bugs and yeast in primary. If your beer is not souring after 8-12 months, consider adding some fruit. I had great results adding blackberries to my batch of Jamil's Flanders Red.
I like this idea; however, I would rather add unfermented wort to the batch so I don't impart any other fruit flavors.

I did this with my lambic and it got quite sour so I have to imagine that would be another option. Does this seem like a valid option for a Flanders as well? I have one that has been in the primary for about 8 months; so, I guess I will taste it soon and see if it needs any adjusting.

 
Reply With Quote
Old 01-21-2010, 03:14 PM   #5
mysterio
Recipes 
 
Dec 2005
Glasgow, Scotland
Posts: 696
Liked 2 Times on 2 Posts


I added WLP001 and the Roeselare blend at the same time to my batch. Two weeks later I racked off the yeast. 18 months later, it was ready for drinking. Good level of sourness.
__________________
Brewlog

 
Reply With Quote
Old 01-21-2010, 03:33 PM   #6
Oldsock
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


Quote:
Originally Posted by nealf View Post
I like this idea; however, I would rather add unfermented wort to the batch so I don't impart any other fruit flavors.

I did this with my lambic and it got quite sour so I have to imagine that would be another option. Does this seem like a valid option for a Flanders as well? I have one that has been in the primary for about 8 months; so, I guess I will taste it soon and see if it needs any adjusting.
Certainly would work, I have used DME to add some extra sourness/funk to a sour or two (just wait long enough so the pedio/brett are the dominant microbes). I have also had pretty good results adding lactic acid (~2 oz of 88% in 5 gallons) to add sourness to otherwise lacking sours.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 01-21-2010, 04:21 PM   #7
flyerwire
Recipes 
 
Aug 2009
Springfield, PA
Posts: 539
Liked 1 Times on 1 Posts


hmm i was thinking of brewing up a flanders with a fermenter that i need to get rid of and i like mine sour. Was going to go the Jamil way, but glad i read this. Is roselare still good to use? Just pitch both the yeast and bugs, then how long until you rack off to age?

 
Reply With Quote
Old 01-21-2010, 04:27 PM   #8
Tonedef131
Recipes 
 
Feb 2008
Fort Wayne
Posts: 1,891
Liked 30 Times on 15 Posts


Quote:
Originally Posted by flyerwire View Post
Is roselare still good to use? Just pitch both the yeast and bugs, then how long until you rack off to age?
Roeselare blend from Wyeast has sacc yeast in it, so you can pitch it alone if you are aiming for a higher level of sourness.

 
Reply With Quote
Old 01-21-2010, 04:28 PM   #9
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,149
Liked 1622 Times on 1050 Posts


If you're not getting enough sour, it means you're not letting the acetobacter get enough oxygen. That's where the wood dowel in the carboy works well. Another option is to let it ride in an HDPE bucket for a month or two.
__________________
Welcome to BrewHardware.com. I love you.
BIAB Large Mesh False Bottoms and SS HERMS COILS are IN!!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 01-21-2010, 04:42 PM   #10
Tonedef131
Recipes 
 
Feb 2008
Fort Wayne
Posts: 1,891
Liked 30 Times on 15 Posts


Quote:
Originally Posted by Bobby_M View Post
If you're not getting enough sour, it means you're not letting the acetobacter get enough oxygen. That's where the wood dowel in the carboy works well. Another option is to let it ride in an HDPE bucket for a month or two.
That's true for acetic acid, but I find pitching the blend right at the beginning will increase the total lactic acid in the finished product because it give the lacto a chance to work before the alcohol gets too high for it. If you pitch the blend after sacc has taken the beer to 5% abv or so the lacto won't be able to do much and then you are depending solely on the pedio for lactic sourness.

But as for total sourness more O2 will give you more acetic acid, less hops will give you more lactic acid and adding a tart fruit like pie cherries can balance the sourness with malic acid.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
The Flanders Project 09' Reverend JC Lambic & Wild Brewing 23 11-29-2011 10:37 PM
Flanders Golden Ale Saccharomyces Lambic & Wild Brewing 2 05-18-2009 04:00 PM
Oak in Flanders Red Jsta Porter Lambic & Wild Brewing 5 05-15-2009 01:26 AM
Flanders red? claphamsa Lambic & Wild Brewing 20 04-01-2009 03:58 PM
Racking my Flanders Red Søren T General Techniques 6 01-18-2008 09:42 PM


Forum Jump