cmdrico7812
Well-Known Member
My Flanders Red has been in the fermenter for about 6 months now (see this post for my recipe and other details).
It's sitting in a five gallon secondary right now without much head space (I didn't really think ahead when racking), and a pellicile hasn't taken shape. There's evidence on the surface of the beer that there are bacteria in there working away, but no solid pellicile. I'm thinking about transferring the beer to a 6.5 gallon fermenter and pitching a package of of the Roeselare blend to help sour it up a bit more (I'm shooting for something like Rodenbach Grand Cru; I originally pitched the WYeast Lambic Blend).
So I'm wondering, should I transfer the beer to a larger vessel and pitch the Roeselare or should I just leave it along and have faith in the Lambic Blend and the smaller fermenter and use the Roeselare I have to do another batch? Thoughts?
Thanks.
It's sitting in a five gallon secondary right now without much head space (I didn't really think ahead when racking), and a pellicile hasn't taken shape. There's evidence on the surface of the beer that there are bacteria in there working away, but no solid pellicile. I'm thinking about transferring the beer to a 6.5 gallon fermenter and pitching a package of of the Roeselare blend to help sour it up a bit more (I'm shooting for something like Rodenbach Grand Cru; I originally pitched the WYeast Lambic Blend).
So I'm wondering, should I transfer the beer to a larger vessel and pitch the Roeselare or should I just leave it along and have faith in the Lambic Blend and the smaller fermenter and use the Roeselare I have to do another batch? Thoughts?
Thanks.