Roselare?????

[brewinhard]

I currently have ones made in both this fashion but have not yet tasted the finished product. My one in secondary is 14 mos while my latest (which I decided to leave on the primary cake just to see what happens) is only 5 mos old. Typically Flanders reds are not left on the yeast cake the entire time as in lambic production, but I believe it could not be detrimental. Are you planning on using a neutral yeast for primary then adding your sour culture or just fermenting with a sour culture in primary?

[beerhed]

I plan on pitching only the Roselare. One pouch per fermenter. Then trying to be as patient as possible. Spoke with Jamil about using better bottles instead of glass. Thought it would be a good idea. Should let in less oxygen than a bucket, but more than a glass carboy. What are your thoughts? This is my first attempt. Considering how long it will take, I'd like to do my homework. Make sure I get the best possible results.
Cheers! Kevin

[brewinhard]

Sounds good to me. Depending on your packet freshness, don't be alarmed if it takes a bit of time to get going in your wort. I would also try to use carboy caps if possible as these provide some good oxygen exchange over the course of the long fermentation which the wild yeast need.

Last year i brewed a 100% pale brett beer with 6# of sour cherries in the secondary for 3 mos. The resulting product was quite sour (almost a bit too much). Next time I use sour cherries I think I would also blend in 1/3 dark sweet cherries as well to boost the cherry aroma/flavor and add depth/complexity to the beer. Just my 2 cents.

Repitching on the Roselare yeast is also a good idea to get more bang for your buck from the single packet you bought and I have heard will give you a faster, more sour product in the end.

[beerpressure]

Dumped Boon Gueze dregs into my flanders red.

[beerhed]

Thanks for the advice. I'll post my progress here as it goes.
Cheers! Kevin

[PhillyBrewer]

Going on 14 mos for my Flanders w/o even a taste. Really starting to get antsy on these, but I will play the patient role and let them at least finish out the summer to gain some more work from the bacteria with all these warm temps we have been having.

The pellicle is still intact?

[brewinhard]

Pellicle still intact! I have not moved it since I racked to secondary 14 mos ago. Really looking forward to tasting this one but am not expecting the sourness I have tasted in a Rodenbach Grand Cru though. I know WY says the Roselare blend takes 18 mos to fully develop but I have heard that even after 18 mos the blend is still not sour enough. Oh, well...

[PhillyBrewer]

I thought someone or you had said the pellicle usually falls after a year?