frankstoneline
Well-Known Member
I've heard talk of autolysis due to extended contact with yeast cakes and such, though until now I havent paid much mind to it, as most of my ales are off the yeast and into bottles in a matter of weeks. The only exception thus far is 3 gallons of brown ale thats been souring for about a year, however even that was moved off of the primary yeast and now only has the result of ~ a year with roselare blend in it sitting at the bottom. However after recently trying the brown and being pleasantly surprised, I'm about to embark on a full on sour red, so I'm curious if leaving it on a volume of yeast will be detrimental?
My plan thus far is such:
Mash hot (~157) and use a grist bill which will impart lots of more complex sugars and starches for the bugs. Pitch a packet of US-05 and let it chomp for 48 to 72 hours in a clean carboy before racking to a sour carboy onto some winesoaked oak and pitching a roselare culture and putting it away to age. Am I concerning too much about issues that aren't?
For reference the recipe is as follows:
39/29/19% 2-row/munich/wheat, 10% 60l and 4% aromatic with saaz to ~14 IBU's
My plan thus far is such:
Mash hot (~157) and use a grist bill which will impart lots of more complex sugars and starches for the bugs. Pitch a packet of US-05 and let it chomp for 48 to 72 hours in a clean carboy before racking to a sour carboy onto some winesoaked oak and pitching a roselare culture and putting it away to age. Am I concerning too much about issues that aren't?
For reference the recipe is as follows:
39/29/19% 2-row/munich/wheat, 10% 60l and 4% aromatic with saaz to ~14 IBU's