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Old 08-01-2010, 10:02 PM   #1
chase's Avatar
Aug 2007
Urbana, IL
Posts: 370
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A couple times I've read that it is a good idea to rack a flanders red after primary fermentation (even if the 1 includes the bugs), but a lambic shouldn't be racked.

Anyone have a good idea of why that may be? Is there any harm to leaving a red on the 1 for the duration of the aging?
1 #1: RIS
1 #2: -
2 #1: Flanders Red (2009)
2 #2: Lambic (2009)
2 #3: Flanders Red (2010)
2 #4: Lambic (2010)
2 #5: Old Ale

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Old 08-01-2010, 11:02 PM   #2
Nov 2008
Posts: 843
Liked 7 Times on 7 Posts

I usually leave my reds on the cake without any issues

leaving it on the cake will tend to make it a bit funkier as the brett can utilize the cake to feed itself, removing the cake will make the beer a bit "cleaner" and will promote more acidity rather than overall complexity

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