Flanders Red Fermentation Temp

[BrewSomeMore]

I Just Brewed a Flanders Red based off of Jamil's recipe. The one thing I did add was 1# of flaked wheat to give the bugs some more to chew on. I used White Labs 665 Belgian Sour Mix I, however when I opened the vial about a third exploded out of the vial but was able to get more than half into fermenter. The fermentation temps for the mix says 80-85F. To be safe I put temp to 80F to ramp up fermentation because I lost some of the sour mix when i pitched it. The next day it started to vigorously fermented needed a blowoff tube. I smelled the blow off container and i am getting some banana/clove esters. Should I roll back on the temp or continue until fermentaion of yeast is complete. I know some of the Brett feed off the phenolics, and over time some of the off flavors will be chewed up. It has been fermenting for 3 days now. Should I call it a Funky Flanders? Thanks.

 

[burninator]

Personally I like to keep primary fermentation warm, high 70's to low 80's (whatever is ambient), then place in a cooler spot for long term aging.

 

[BrewSomeMore]

I guess I will let it go at 80 see what happens and then leave it in the primary around 65 for a couple months. I have read that Flanders are usually are fermented around 68-70. This is my first sour. I have done a saison with wyeast belgian ardennes at 83 where phenols are desirable. Just not sure how it will pan out in a Flanders Red over time. I guess i have to wait and see.

 

[gometz]

The brett will clean up any weird esters you start off with from the yeast, so don't worry too much about what it smells like right now. I just brewed a red and pitched it onto my yeast/bacteria cake and added some 3522. I do all of my sours at either room temp (70-75) or heat them to 85.