flanders red ale questions

[Nico93]

Here we go! Good beer, moderate acid, well balanced by the malt, I'm happy with this brew!

 

[jgourd]

Nice! I fermented mine with Roselare and it sat in the primary for 4 months. I then racked to a secondary, brewed a new batch and collected it on the yeast cake in the primary. In a few months, this second batch will be more sour than the first and ready to blend with the first.

 

[GQT]

@Nico93: Wow, it doesn't fall out when you hold it horizontally!

 

[burninator]

@Nico93: Wow, it doesn't fall out when you hold it horizontally!

That's how you know it's ready. I've spilled nearly half a gallon of mine over the last few months, and it still won't do this.

 

[Nico93]

That's because I live in Italy, I'm not in the opposite part of the world (where the live upside down) but I'm half way so we live horizontally

 

[masonsjax]

My experience with most sour yeast/bacteria blends is that they don't sour enough on the first generation. I recommend drinking the first one young, or at least transferring it early and get a second generation going asap. Also Roeselare is kinda bland and one dimensional on it's own. Definitely add bottle dregs and other organisms if you can. That will definitely make for a more interesting brew.