Is this a two stage fermentation?

[fuelie]

My son has given me the ingredients to brew him a sour based upon Jamil's Flanders Red Ale.

The yeasts include a WLP-001 which I assume will go in the primary and a Wyeast 3763 that I believe goes in the secondary.

If these assumptions are correct, how long should I let the primary run before I transfer to the secondary?

This will be a BIAB and I plan to mash at 152 for 75 mins if that sounds appropriate.

The grains include:
5 lbs of Vienna Malt
4.5 lbs. of German Pilsner
3 lbs of Munich
.5 lbs of White Wheat Malt
.5 lbs of Aromatic
.5 lbs of Special B
.5 lbs of Caramunich

Boil will be 60 minutes with a 1 oz addition of East Goldings at 60 mins

Any recommendations for the temp of the primary fermentation?



Thanks for your feedback

 

[helibrewer]

Ferment the WLP001 at 68F down to FG, then rack into secondary and pitch the Roeselare, it too can ferment at 68F. This beer will take some aging, up to a year.

 

[PaulVikingAles]

Your assumptions are correct and don't rack to secondary until primary has finished. You will know when primary is complete by taking gravity readings over a few days with no change. Like Helibrewer said, ferment both yeasts in the 66-68 degree range and wait!!! good luck with your beer and try not break down and pull it too early!!! Give it the time it needs.

 

[fuelie]

If I were to add fruit to the secondary, at approximately at what month would I add sour cherries.

Thank You for your responses.