Alright folks. Here's my question....
I plan on doing the Flander's Red from Brewing Classic Styles. It says a few ways to do it, from adding the Roselare strain in at the beginning with an American Ale Yeast, or at the end. The varying difference being the sourness. My idea is this, but I don't know if it's a good idea or not.
For an increased Volume and to control the final tastes I was thinking of dumping ONLY the Roselare Yeast in and fermenting out all the way with that. Letting it age and sit until ready, and then brewing the same batch with a WLP001 and then blending to taste.
So is it alright to ferment a whole batch with the Roselare strain and then blend? Or do you not want to rely on the main ferment from the dirty bugs.
Any advice would be great!
Thanks!
I plan on doing the Flander's Red from Brewing Classic Styles. It says a few ways to do it, from adding the Roselare strain in at the beginning with an American Ale Yeast, or at the end. The varying difference being the sourness. My idea is this, but I don't know if it's a good idea or not.
For an increased Volume and to control the final tastes I was thinking of dumping ONLY the Roselare Yeast in and fermenting out all the way with that. Letting it age and sit until ready, and then brewing the same batch with a WLP001 and then blending to taste.
So is it alright to ferment a whole batch with the Roselare strain and then blend? Or do you not want to rely on the main ferment from the dirty bugs.
Any advice would be great!
Thanks!