Flanders Red by JZ

[dresselbrew]

Don't want to rush it too much. Maybe an experiment is in the future for me. I was looking into Raj's oak chair leg also. I need to get some more carboys first if I am to tie some up for a year. I have the bug for sour beers now. I can't find too many locally so I guess I'll make my own.

[Brancid]

I've been using carboys and just waiting a year.

So, how is that working out for you?

Are you using standard airlocks or the chair leg in the carboy opening method?

I'm trying to build up the nuts to get one of these bad boys going but I want to do it right the first time. A whole year or three of waiting for poopy beer just breaks my heart, you know.

Oh yea, how is that wooden barrel working out for you? I've been meaning to ask on one of your shows but I keep forgetting.

[Imakewort]

never fear the book luke use the book

[jamilz]

I use a carboy cap and an airlock. I also add an ounce or two of oak cubes.

The barrel has some 4 year old stock ale in it, with Roeselare added. It is getting there...

[Petedadink]

I did the recipie out of the book. Insted of Roeselare I used oak chips from my Russian River baggie. I started in Nov and now it has an interesting eggshell white pelicle. I know it will not be in the Flanders style but Im interested to see how it will turn out.

[dresselbrew]

OK. The Roselarre came in and I picked it up today. I think this weekend might be the magical weekend for the Flanders red.
Just want to make sure. I put the oak cubes in the fermenter right away not in a month or so, right? Sorry it sounds like a stupid question but I want to make sure.
I'm getting a little ahead of myself but after the beer ferments for a year or so can I simply collect the yeast and make another batch or is there something else I should do? I just wasn't sure since it's a blend and not a single strain in the Roselarre. Wasn't sure if it'll be out of whack by then.

[Brancid]

I have those same questions. I was also wondering if you could save the oak chips and pitch those into something else and get the same culture blend. I mean, will all of the roselaire be captured in the oak? You know, maybe these would be questions to e-mail Dave Logsdon with.

[jamilz]

You can add the oak at the beginning.

The balance of the yeast and other organisms would change. You can try reusing the oak, but it would probably be better to just buy new packs each year.