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Old 06-16-2014, 04:06 PM   #21
FredTheNuke
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Feb 2012
Charlotte, NC
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Derivitive question:

If you leave a Flanders Red (such as this 14 SRM) on the yeast (skip the secondary racking) does it by style definition become a Flanders Brown? Will it become more sour and funky as there is more food (autolyzed yeast) for the bacteria to consume?



 
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Old 06-19-2014, 12:59 PM   #22
Nico93
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May 2013
, Italy
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Help us :-)



 
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Old 06-19-2014, 03:29 PM   #23
dcHokie
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Mar 2010
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Quote:
Originally Posted by Nico93 View Post
I have brewed 9,25 gal, o think I'm going to loss 0, 5 gal moving to secondary then I'm having 8,75 gal
I have two 4 gal carboy and one 1,6 gal barrel

You suggest me to fill the two carboy to the top and put the last 0,75 gal in a 1gal bottle or to fill the barrel and after put the last 7, 5 gal in the carboy leaving some head space?
I would fill the barrel first and transfer the remaining amount to the carboys. After racking, you'll likely get a little kick of activity that will throw some CO2 so a small amount of headspace in the carboys should be ok.

Quote:
Originally Posted by FredTheNuke View Post
Derivitive question:

If you leave a Flanders Red (such as this 14 SRM) on the yeast (skip the secondary racking) does it by style definition become a Flanders Brown? Will it become more sour and funky as there is more food (autolyzed yeast) for the bacteria to consume?
I don't know that it would necessarily be 'more' sour/funky. But all things being equal, I'm sure that a Flanders Red left on the cake will have a 'different' sour/funky character than one transferred off the yeast. Sounds like a good side-by-side experiment .

Generally though, a Flanders Brown is sweeter, fuller and less sour than a Red.
__________________
so many sour things

 
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Old 06-19-2014, 04:10 PM   #24
Nico93
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May 2013
, Italy
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Thanks ;-)

 
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Old 06-20-2014, 01:52 PM   #25
FredTheNuke
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Feb 2012
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But it is typical of a Flander's Red or a Brown to have up to 40% wheat in the recipe? Or is that a style all of it's own?

Questions are based on digesting Wild Brews data and comparing it to Oldsock's in American Sour Beers... WTF is it that I am brewing is my real question, LOL...

 
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Old 06-30-2014, 05:31 PM   #26
Nico93
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May 2013
, Italy
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moved to secondary :-)

p.s. looks black but is a strong red
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Old 07-01-2014, 01:30 AM   #27
MileHighBrewer
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Nov 2010
Denver, Colorado
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Quote:
Originally Posted by FredTheNuke View Post
But it is typical of a Flander's Red or a Brown to have up to 40% wheat in the recipe? Or is that a style all of it's own?

Questions are based on digesting Wild Brews data and comparing it to Oldsock's in American Sour Beers... WTF is it that I am brewing is my real question, LOL...
Seems high to be "to style" but this category of beers is changing significantly fastand is extremely open to exploration. The standars are OLD, we need this influx of fresh ideas. Just go with it, do not worry about "styles" unless you're trying to compete or be traditional

 
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Old 07-01-2014, 01:31 AM   #28
MileHighBrewer
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Nov 2010
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Nico, looks great! You took a small sample for taste, yes?

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Old 07-01-2014, 10:24 AM   #29
Nico93
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May 2013
, Italy
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thanks :-)

yes i took a little sample, i like it but i must give time to the funky and souring bacteria to do their job :-)

p.s. the gravity is around 1.020 :-)

 
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Old 08-17-2014, 04:32 PM   #30
Nico93
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May 2013
, Italy
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on the red flanders i have got only a very thin film, dosen't like brett! (first 3 fotos) i'm scared that brett aren't working!

i have an experiment with a thick brett pellicle(last 2 photos), i should add a little of experiment beer in the flanders in order to add some brett?

thanks for the help


p.s. the experiment is made with a morpheus beer that contain brett and lactic bacteria


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