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Old 04-23-2013, 09:28 PM   #21
PintoBean
Hailstorm Brewing Co
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Aug 2011
Frankfort, IL
Posts: 517
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Quote:
Originally Posted by Illuveatar View Post
A Flanders Red still has between 10 and 25 IBUs but with .05oz additions you'd get about 1.8 IBUs. Adding .5oz of each hops would bring the IBUs to 18 which is right in the middle of the range for this style.
Yeah, sorry, I didn't look at the rest of the recipe other than the hop schedule and assumed we were talking about a lambic. 0.5 would be more appropriate for a Flanders style beer.
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Old 11-02-2016, 09:10 PM   #22
LostBalloon
Dutch Homebrewer
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Nov 2016
Posts: 3


Brewed this 6 months ago. Gravity at 1.004. No pellicle action. Tasted some, not sour. Should i be worried/do someting or just leave it?

Edit: Ah just found the answer;

Quote:
Why did my Roeselare beer not sour
Q: I used Roeselare (or some other commercial mixed culture) and it did not sour yet. What do I do?

A: Sometimes Roeselare and other mixed cultures don't get the acidity that you might want. If it hasn't been a year yet, waiting longer may help, but sometimes it doesn't. If after a year the acidity is not high enough for you, try adding fruit such as cherries or raspberries (or even fresh wort). The fruit has various acids in it, and the sugar content will partially be turned into lactic acid by the surviving bacteria (the brewer's yeast will be dead after a year). Brewing with no hops and a very high mash temperature (158F-160F) is highly recommended for next time. For more information, see Roeselare and Mixed Fermentation.

 
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