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Old 02-07-2011, 04:17 PM   #1
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Default Can I leave Roeselare for the whole fermentation?

Plan on starting my first sour this weekend, using JZ recipe for a Flanders Red. Going to be using Wyeast Roeselare for the souring. From what I read, going straight with that will produce a more sour beer, which is fine with me. Question is if I pitch the Roeselare right from the start, should I move it off the dregs at any time. I am planning this as a brew it and put it away until next summer (2012). If I take it off the yeast, when should this be done. I am just a little worried that the yeast will autolize in the year and a half that it will be sitting.


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Old 02-07-2011, 05:24 PM   #2
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For a Flanders Red, you'll want to rack off the cake after primary is complete. Typically, only lambics sit on the yeast for the duration.

Someone correct me if I'm misinformed.


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Old 02-07-2011, 05:28 PM   #3
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That is correct if you are brewing to style.
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Old 02-07-2011, 06:22 PM   #4
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I'm planning on doing the same beer in the next few weeks, pitching the Roselare directly. I asked JZ about his procedure and his response was to leave it for about a week in primary, then moving it to a secondary for longer term aging.
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Old 02-07-2011, 07:10 PM   #5
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Like someone said, it depends on what style you're making. If you're not sure, and its an experiment, you're definitely able to just leave it in primary for over a year and the dead yeast will become food for the other things.
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Old 02-07-2011, 07:39 PM   #6
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Hmmm. Mine has been going for 2 months on the Roeselare. The JZ recipe. Maybe I'll transfer it off the yeast now. I was going to just leave it, but hell this is a good excuse to have a taste
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Old 02-07-2011, 07:43 PM   #7
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I leave my reds on the cake for the duration, it gets a bit funkier and has more esters than racking off the cake going this route
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Old 02-07-2011, 07:47 PM   #8
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Quote:
Originally Posted by ryane View Post
I leave my reds on the cake for the duration, it gets a bit funkier and has more esters than racking off the cake going this route
What is your ferment duration, and what temps? Do you also use Roeselare?
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Old 02-08-2011, 02:30 AM   #9
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Aging - 1-2yrs
temps - 60-80F (I avoid the highs as long as I can, so I usually brew in late fall)

yes, I use roeselare, although its long been augmented with lots of other wild critters
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Old 02-08-2011, 01:40 PM   #10
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Quote:
Originally Posted by ryane View Post
Aging - 1-2yrs
temps - 60-80F (I avoid the highs as long as I can, so I usually brew in late fall)

yes, I use roeselare, although its long been augmented with lots of other wild critters
For the augmenting with other critters, how do you do that? Just dump in as you go throughout the 2 years or a scheduled approach. I have a few sours in the fridge that are waiting for the right time, can I just add the bottoms when I get to drinking them?


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