Do I need to to rack off Roselare Blend or can I just throw it into a barrel on top of a beer and let it ferment and sour in the barrel? Is autolysis an issue? I've used Roselare before by using a barrel as a secondary but this time thinking of just putting the wort in the barrel this time with a pack of Roselare and checking it again in a year. Thoughts?
Roselare Blend and Racking
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Traditionally Flemish reds are transferred, lambics are not. Leaving a sour on the yeast cake produces a greater range of compounds as the Saccharomyces dies releasing fatty acids, sugars etc. For lack of a better term I say "rustic" as opposed to the cleaner acid/fruit flavors of transferring off the yeast. Aging in primary boosts the funky notes. Just a matter of personal flavor preference.
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