Flanders Red by JZ

[dresselbrew]

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.

I was afraid you'd say that. I wish they'd keep it around longer. I guess I can try my hand at other sours. Thanks.

[jamilz]

If they sell lots of it this time around, they may move it back to the regular line up.

[dresselbrew]

I know I'm a few weeks late but today is finally the day. I'm brewing this right now. I'm going to ferment in a carboy but I'm thinking about doing the same thing in a bucket in a few months since the bucket will be quicker. Maybe a blend for a few of the beers.

[jamilz]

And the bucket will most likely have more of an acetic acid (vinegar) character to it versus a more lactic type sourness. You'll want to monitor it.

[trappistguy]

How long should I leave the book version in a bucket for then?

[jamilz]

There is no fixed amount of time. You need to monitor it. Taste it each month and see how it progresses. It will probably be 3 months or more.

[mykafone]

I followed the book and put it in a carboy with an oak peg. Twas my first beer of the year back in Jan ( I used the sour mix). Will update next Jan..

[aisle bender]

Has anyone tried this using the Wyeast Lambic Blend inplace of the Roselare?