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Old 08-09-2011, 09:24 PM   #1
calebawilson
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I have never done a Flanders red or any sour for that matter what I want to know is I am going to brew Jamils Flanders recipe and pitch the Roselare blend into jt. Is there a reason why I should secondary it or just leave it in the primary the whole time until bottling.

 
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Old 08-09-2011, 09:39 PM   #2
cfonnes
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You will want to secondary after the primary yeast has dropped from suspension. You do not want it setting on autolyzed yeast for a year or two while the sour flavors develop.

 
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Old 08-09-2011, 11:55 PM   #3
calebawilson
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So about how long is that going to take is it a couple of weeks or months whats a ball park figure. I'm trying to plan some ahead.

 
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Old 08-10-2011, 01:14 AM   #4
tasq
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Quote:
Originally Posted by calebawilson View Post
So about how long is that going to take is it a couple of weeks or months whats a ball park figure. I'm trying to plan some ahead.
When primary fermentation is complete. Also, I'd recommend you pitch the roeselare directly with the primary yeast. If you ferment it like Jamil suggests the beer won't come out very tart at all.
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Old 08-10-2011, 01:40 AM   #5
calebawilson
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I plan on only pitching Roselares so once the gravity stabilizes I am going to transfer to secondary and let it stay for a year. Sound good? Can I use the yeast cake for new wort?

 
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Old 08-10-2011, 01:56 AM   #6
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you can certainly reuse it but logic dictates that everything in there grows at different rates so what you wind up with isn't going to be what you started with (it could be better, but i don't know, i've never used roselare).

as for how long to leave it on, historically, flanders reds are not left on the cake like lambics... that being said, my flanders has been on the yeast cake for a while now (3 months?) - i should probably rack it to the barrel soon...

 
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Old 08-10-2011, 01:59 AM   #7
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I left a flanders on the yeast for 7 months no problem. Very, very sour too. Roeselare.
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Old 08-10-2011, 02:04 AM   #8
calebawilson
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What temps are you guys fermenting at

 
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Old 08-10-2011, 03:08 AM   #9
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Room. 75ish. I have a fermentation chamber but don't use that for the sours.
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Old 08-10-2011, 03:13 AM   #10
calebawilson
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That's cool I will be doing mine about the same temp in the closet. Thanks for you guys help. Any other tips I should know about sours?

 
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