WesternBrew
Active Member
I'm brewing my first sour beer using wyeast 3763 roeselare blend. It just finished primary fermentation. I was wondering if I should rack this into secondary; which is something I don't usually do. Would I possibly be removing enough of the lambic cultures that it would take years to get any noticeable sourness?
Should I be worried about autolysis in a beer that's going to have a strong sour flavor anyway? Or is sitting at fermentation temps for a year going to make every last one of those yeasties turn on each other in a last ditch effort to survive and give a noticeable off flavor?
I'd love to hear from someone whose used roeselare before.
Thanks
Should I be worried about autolysis in a beer that's going to have a strong sour flavor anyway? Or is sitting at fermentation temps for a year going to make every last one of those yeasties turn on each other in a last ditch effort to survive and give a noticeable off flavor?
I'd love to hear from someone whose used roeselare before.
Thanks