TipsySaint
Well-Known Member
So about 15 months or so ago I made a flanders red with rosilaire. The yeast says wait 18 months...Almost there!
I have read that this style is often mixed with "younger" beer. So I made a (so far) clean version that is just finishing primary.
I was thinking of racking the old guy off his scoby cake and into a new clean home and putting the "young" beer onto the scoby cake. Then wait another 6 months or so, blend to taste and bottle.
But i'm concerned that the bugs will continue to eat the remaining sugars in the "young" portion and create bottle bombs.
Any info that would either validate or invalidate my concern would be great!
Also any tips and tricks to this portion of brewing, as i've never done this, would be great!
And yes i do own the "sour beer" book by the madfermenationist....
I have read that this style is often mixed with "younger" beer. So I made a (so far) clean version that is just finishing primary.
I was thinking of racking the old guy off his scoby cake and into a new clean home and putting the "young" beer onto the scoby cake. Then wait another 6 months or so, blend to taste and bottle.
But i'm concerned that the bugs will continue to eat the remaining sugars in the "young" portion and create bottle bombs.
Any info that would either validate or invalidate my concern would be great!
Also any tips and tricks to this portion of brewing, as i've never done this, would be great!
And yes i do own the "sour beer" book by the madfermenationist....
