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I used that yeast on a sour brown a few weeks ago and aerated as normal. As long as you are pitching Roselare as your primary, aerate it. Have you thought about whether or not you are making a starter? The general consensus seems to be that for blends of yeasts (such as Roselare), a starter...

There is a great portion in Palmer's "How to Brew" that discusses recipe formation - specifically specialty malt additions to base malt. Here is the link, and I have copied a portion below for easy reference: To help get your creative juices flowing, here is a rough approximation of the...

I would just re-sanitize it. Why risk infection by skipping out on a step that would take five minutes to do? If you didn't re-sanitize and the beer became infected, you would likely never forgive yourself. Never. Ever.

Is it too late?

Designing great beers?

I use 1 lb of frozen raspberries per gallon of beer and soak them in a bag for 30 minutes prior to adding to secondary with a little bit of vodka to kill any unwanted bugs. Also, when I added the raspberries to secondary, they lost most of their color and turned white pretty quickly. Just a...

It's your call. You could also add Irish moss or whirlfloc. Either way you will likely have a great beer.

The zest and ginger additions sound interesting. I would be worried about losing flavor during the fifteen minute boil. You could add at flameout to ensure the volatile oils are not lost because of the boil. Are you concerned about clarity? Is there any reason you want to go to secondary...

I made a three gallon batch of cherry wheat that is sitting in bottles right now using 3 pounds of frozen unsweetened cherries (1 lb per gallon). The frozen cherries do not have sugar added and thus you do not have to worry about extra fermentables. One pound per gallon yielded a subtle cherry...

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