Flanders Red techniques

[PhillyBrewer]

Normally, yes I understand that. But from what I've read, a pellicle forming a necessary part of making sour beers. And if there is no room for the pellicle to form, what happens? That is my question/concern.

[Quin]

Vinnie mentioned he got pellicles in his bottle conditioned beers. There will be plenty room for a pellicle to develop. It will have to cover less surface area.

[brewinhard]

A 5 gallon carboy is perfect for long term aging of these style of beers. When I brewed mine last June, I fermented in a bucket for primary with Roselare yeast and then after about 1 wk. I racked to the carboy and added oak cubes for aging. The beer now has a pretty good pellicle which took a long time to form (6 mos). This was probably due to racking the beer while it was still fermenting a bit which i do with all of my sours b/c I feel it helps to minimize oxidation as the secondary fermentation still occurring pushes out any oxygen in the carboy after racking.

[PhillyBrewer]

I'm glad a 5 gallon carboy will make a good extended secondary vessel for sours. Thanks, all.

[brewinhard]

I would also keep it easy and just use a carboy cap/stopper and airlock instead of a wooden dowel. I seem to be getting enough oxygen permeating in over the course of maturation as I have a nice pellicle formed now. It is easier to use and does not risk cracking the glass.

[PhillyBrewer]

That's what JZ suggests too (a carboy cap). I have no desire to try a wooden dowel.

Will the Roeselare release gas? Do I need to use the carboy cap with an airlock or can I just use the plugs that come with it?

[maxwell]

I have a flanders red going in a plastic bucket right now. I did the WLP001 fermentation in a glass carboy, then racked over to the bucket, where I pitched Roselare and added oak cubes. The plan is to leave it there until the pellicle drops (JZ says probably fast, 3 months in a bucket), then move it to a 5 gal glass carboy for aging, and then bottle it with additional sugar and yeast after 6 months to a year. Any critiques of this method?

Max

[brewinhard]

You may get a bit too much acetic acid character for the style with this method as the buckets allow for too much oxygen ingress causing a vinegary flavor to the finished product. If you brewed a batch like this and then one in a glass carboy you would probably have a perfect ratio for blending available to you.

That's what JZ suggests too (a carboy cap). I have no desire to try a wooden dowel.

Will the Roeselare release gas? Do I need to use the carboy cap with an airlock or can I just use the plugs that come with it?

The roselare will ferment well if you have a fresh pack of yeast and use it in the primary. If you add it to the secondary then you still should use an airlock to minimize risk of blowing the glass out if you do get minimal active fermentation which could very well take place.