OneHotKarl
Well-Known Member
So here's the question, I will be brewing Jamil's Flanders Red recipe soon and want to know how to use this blended yeast. I plan on using 100% Wyeast 3763 right from the start and let it age with oak for 1 year.
If I pitch the 3763 to the primary and it ferments down to maybe 1.020 or so with the standard brewing yeasts in the 3763 and than transfer to secondary to get it off the yeast trub would I lose all the bugs left behind in the primary?? Would the secondary have enough of the bugs to do the final year long bug fermentation, or do I simply leave the beer in the primary carboy the entire year along with the standard yeast trub in the bottom?
Any advise would be helpful, this is the first time using the 3763. Thanks.
If I pitch the 3763 to the primary and it ferments down to maybe 1.020 or so with the standard brewing yeasts in the 3763 and than transfer to secondary to get it off the yeast trub would I lose all the bugs left behind in the primary?? Would the secondary have enough of the bugs to do the final year long bug fermentation, or do I simply leave the beer in the primary carboy the entire year along with the standard yeast trub in the bottom?
Any advise would be helpful, this is the first time using the 3763. Thanks.