Rickycore
Active Member
Tomorrow I'm brewing a Flemish red/ La Roja knock off beer. My question is concerning the wy3763 in regards to the secondary. I currently have 1 oz of french oak chips soaking in 2 oz of pinot noir. Once its ready to rack on top of that will the brett or lacto or any of the other bugs in the blend eat anything in the wine as I am considering actually dumping the wine straight into the carboy. I'm really just now getting into brewing sour beers and I have def never used wine so I don't know what to expect. Any advice or experience that anyone can share would help me greatly. Recipe below
4 lb. 5 oz. 2 row
4 lb pilsner
1.0 lb. malted wheat
1 lb. 4 oz. Munich malt
13 oz. crystal 120
0.50 oz. black malt
1 lb. 2 oz. Belgian Candy Syrup beet/date
1 oz Hallertau (60 min)
1 oz Hallertau (30 min)
Wyeast 3763 (Roeselare Ale) blend
4 lb. 5 oz. 2 row
4 lb pilsner
1.0 lb. malted wheat
1 lb. 4 oz. Munich malt
13 oz. crystal 120
0.50 oz. black malt
1 lb. 2 oz. Belgian Candy Syrup beet/date
1 oz Hallertau (60 min)
1 oz Hallertau (30 min)
Wyeast 3763 (Roeselare Ale) blend