Hi folks,
I'm currently fermenting my first Flanders Red. I brewed 4 gallons with no hops, pitched Roselare blend and left it at ~75 ambient for the lacto to do its thing. Tried it yesterday and the sourness is there, so my next step is to brew a gallon of pale wort with an ounce of EKG and add it to primary.
When that's done, I'll transfer to secondary for the long wait... 12-18 months before bottling. But I can't get a good sense for when I add the wood. I'm going to use an ounce of medium-toast French oak, plus (for a little complexity) a half-ounce of Concord grape vine I foraged and toasted myself. My question is when do I add the wood? I've read recipes that call for everything between 7 days and 6 months on the wood. Can somebody help me out with this?
My original recipe for the 4-gallon batch was:
4.5# Belgian Pils
4.5# Vienna
1# Munich 20
10 oz Cara-red
8 oz Aromatic
8 oz malted rye
6 oz Special B
6 oz Acid malt
(Incidentally, The SG clocked in at 1.060. Is that too high for the style?)
I'm currently fermenting my first Flanders Red. I brewed 4 gallons with no hops, pitched Roselare blend and left it at ~75 ambient for the lacto to do its thing. Tried it yesterday and the sourness is there, so my next step is to brew a gallon of pale wort with an ounce of EKG and add it to primary.
When that's done, I'll transfer to secondary for the long wait... 12-18 months before bottling. But I can't get a good sense for when I add the wood. I'm going to use an ounce of medium-toast French oak, plus (for a little complexity) a half-ounce of Concord grape vine I foraged and toasted myself. My question is when do I add the wood? I've read recipes that call for everything between 7 days and 6 months on the wood. Can somebody help me out with this?
My original recipe for the 4-gallon batch was:
4.5# Belgian Pils
4.5# Vienna
1# Munich 20
10 oz Cara-red
8 oz Aromatic
8 oz malted rye
6 oz Special B
6 oz Acid malt
(Incidentally, The SG clocked in at 1.060. Is that too high for the style?)