Has anyone fermented a Flanders ale (Red or Brown) at higher temperature for a quicker turnaround? I read in Wild Brews under the fermentation schedule for the given Flanders Red recipe, the beer could be fermented in the secondary at 80F for 8 weeks versus cellar temperatures up to 3 years.
I recognize the beer would become sourer with an increase in lacto production at higher temps, and lack complexity found in well-aged beers.
Im new to brewing sours and looking for some advice/shared experiences. I currently have 8.75 gallons of an Oud Bruin style ale fermenting cleanly in the primary right now; 5.5 gallons with S-05 and 3.25 gallons with WLP500 Trappist. Im undecided whether to blend eithers beers before pitching the WY#3763 Roeselare Blend, and also fermenting at higher temps as noted above. I do plan to add tart cherry when appropriate.
I appreciate your advice and shared experiences in advance. Thanks.
I recognize the beer would become sourer with an increase in lacto production at higher temps, and lack complexity found in well-aged beers.
Im new to brewing sours and looking for some advice/shared experiences. I currently have 8.75 gallons of an Oud Bruin style ale fermenting cleanly in the primary right now; 5.5 gallons with S-05 and 3.25 gallons with WLP500 Trappist. Im undecided whether to blend eithers beers before pitching the WY#3763 Roeselare Blend, and also fermenting at higher temps as noted above. I do plan to add tart cherry when appropriate.
I appreciate your advice and shared experiences in advance. Thanks.