For my first sour beer I'm attempting a Flanders red using Wyeast Roeselare blend. Wyeast says it can take up to 18 months to fully develop the desired flavours from this culture. I've never aged a sour before, so I'm wondering how long I should leave it in primary before racking.
I know with regular beer it's recommended to move it to secondary if you're going to keep it in a fermenter for longer than a month, but does this also apply here? It's fermenting in a bucket right now, so I'm sure I'll want to move it at some point to avoid oxidation, I'm just not really sure when that should be.
I know with regular beer it's recommended to move it to secondary if you're going to keep it in a fermenter for longer than a month, but does this also apply here? It's fermenting in a bucket right now, so I'm sure I'll want to move it at some point to avoid oxidation, I'm just not really sure when that should be.
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