yoop89
Well-Known Member
I am in the final planning stages of brewing a Flanders Red with Wyeast 3278 and have a few questions before getting started. The plan is to end up with 2-5 gallon carboys worth to age together. I am able to brew 5 or 10 gallon batches with my setup but I have read that the character from 3278 isn't all that great from the initial pitch. This is my question.
Would it be wise to brew up 5 gallons and let it ferment for a month or two then brew another 5 to put on top of that cake while racking the original 5 to a new carboy?I've read that the Brett in this blend does best when left on the cake for 6-12 m.
Would it be better to brew up 10 gallons and make a starter out of the 3278 and pitch both at the same time? I've also read that starters are risky with blends due to one strain "taking over" the starter.
Would it be ok to just pitch half the pack into each fermenter if going 10 G?
Is there any truth to the things I've mentioned above? This will be my first sour "project" so I probably cant go wrong either way as it will be learning experience. Just looking for some feedback.
Also, if left on the cake for a year or so will that blend be useable for another sour without adding some sacc to it? Im assuming that left at cellar temps the sacc will all be dead or consumed by the bugs?
Would it be wise to brew up 5 gallons and let it ferment for a month or two then brew another 5 to put on top of that cake while racking the original 5 to a new carboy?I've read that the Brett in this blend does best when left on the cake for 6-12 m.
Would it be better to brew up 10 gallons and make a starter out of the 3278 and pitch both at the same time? I've also read that starters are risky with blends due to one strain "taking over" the starter.
Would it be ok to just pitch half the pack into each fermenter if going 10 G?
Is there any truth to the things I've mentioned above? This will be my first sour "project" so I probably cant go wrong either way as it will be learning experience. Just looking for some feedback.
Also, if left on the cake for a year or so will that blend be useable for another sour without adding some sacc to it? Im assuming that left at cellar temps the sacc will all be dead or consumed by the bugs?
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