chase
Well-Known Member
A couple times I've read that it is a good idea to rack a flanders red after primary fermentation (even if the 1º 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 1º for the duration of the aging?
Anyone have a good idea of why that may be? Is there any harm to leaving a red on the 1º for the duration of the aging?
