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- Jul 4, 2012
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So I've decided I didn't add enough Roeselare blend in my most recent 10 gallon batch. I pitched one smack pack (oddly enough, I found a couple threads advocating underpitching) and one of those new purepitch containers of california ale WLP 001 in 1.063 wort. This would be underpitching a bit, I thought, and would be therefore fine. After I pitched, I realized I have a chance to make a really good flanders red and not some california yeast hybrid.
Sounds idiotic I know, but the guy at the homebrew store only had one packet of Roeselare. He was getting in more, but it was after my brewday. I just decided to go with what was there.
I brewed on Tuesday and they have more today, so I'm getting more. Should I:
1) Get it today and pitch immediately? It was bubbling by 2am Tuesday. I think it can still significantly effect how much of the initial sugar is consumed by the Roeselare blend. Definitely will have a big effect on concentration of the wine strains, I think, as their work would be done between now and by the time I do (2).
or
2) Get it later, and pitch when transfering to secondary on oak cubes in ~ 1mo? This will concentrate the amount of Roeselare blend in secondary and aging, which is where Flanders reds get their distinctive character from. It'll also be over a period of 1.5+ years, so there will be a long contact time with a concentrated amount of sour, character-developing, and funkifying bacteria. I did several things to boost complex sugars, so I'm confident they have a lot to chew on.
As always, thank you for any input.
EDIT: Geeze, I mangled that title. "Pitch additional Roeselare blend ASAP or pitch it after racking to secondary?"
Sounds idiotic I know, but the guy at the homebrew store only had one packet of Roeselare. He was getting in more, but it was after my brewday. I just decided to go with what was there.
I brewed on Tuesday and they have more today, so I'm getting more. Should I:
1) Get it today and pitch immediately? It was bubbling by 2am Tuesday. I think it can still significantly effect how much of the initial sugar is consumed by the Roeselare blend. Definitely will have a big effect on concentration of the wine strains, I think, as their work would be done between now and by the time I do (2).
or
2) Get it later, and pitch when transfering to secondary on oak cubes in ~ 1mo? This will concentrate the amount of Roeselare blend in secondary and aging, which is where Flanders reds get their distinctive character from. It'll also be over a period of 1.5+ years, so there will be a long contact time with a concentrated amount of sour, character-developing, and funkifying bacteria. I did several things to boost complex sugars, so I'm confident they have a lot to chew on.
As always, thank you for any input.
EDIT: Geeze, I mangled that title. "Pitch additional Roeselare blend ASAP or pitch it after racking to secondary?"
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