Flanders Red by JZ

[cmgray]

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.

If you add the oak at the beginning and then need to rack off of the yeast in a few weeks, does the oak have enough contact time to really impart the right amount of flavor? Is the 1oz of oak too much to leave for the duration of the aging?

[jamilz]

I keep it on the oak for the full time it takes to sour.

[MistyCucumber]

I keep it on the oak for the full time it takes to sour.

Darn, I left it out because I've read the oak should not be on a beer any longer than a couple of months. I guess sour ales do not end up like your typical wood aged beer, or in other words get too much oak. Ah, no biggie.

[MistyCucumber]

...Also
...Is there any hope that the flanders red I did that ended up at 1.010 after primary with just wy1056 going to sour enough? If not, got any remedies?

I know the recipe calls for the primary not to get any lower than ~1.020 so the bugs have something to chew on for a year. Fer shur f'd that up.

TIA

[jamilz]

You can toss in some sugar or malt extract to act as a food source. I wouldn't add too much though.

[MistyCucumber]

If your game JZ, what happened to my flanders? I followed "the book recipe", the only exception was I used U.S. 2-row pale malt instead of pils and did a 90 min. boil cuz well, I forgot I'm not using pils and no oak chips.

Would using 2 row instead of pils make a 10 point difference in final gravity?...or are you racking and pitching the bugs WHEN the primary hits ~1.020.

I'd understand if you told me to fuck off and figure it out for myself. That's ok too!

[bo_gator]

I just got my Roselare blend today to try this Flanders Red, but I was wondering if I would be able to get by using perhaps 1/2 oz of Oak chips instead of cubes, or would the 1 oz amount be proper with chips and cubes?


TIA

[Chris_J]

If your game JZ, what happened to my flanders? I followed "the book recipe", the only exception was I used U.S. 2-row pale malt instead of pils and did a 90 min. boil cuz well, I forgot I'm not using pils and no oak chips.

Would using 2 row instead of pils make a 10 point difference in final gravity?...or are you racking and pitching the bugs WHEN the primary hits ~1.020.

I'd understand if you told me to fuck off and figure it out for myself. That's ok too!

I'm going to jump in here and answer what I can. Using pilsner malt or us 2 row would not make a 10 point difference in gravity. Neither would a 90 minute boil. I don't know what Jamil does but if it were me I would rack the beer off the yeast at 1.020 finished or not. That said, you're not up shit creek yet. Put the roselaire blend in there anyway. If you're really paranoid do like jamil said and put some sugar in it, malto dextrin is another possibility since the cal ale yeast can't ferment it. Good luck!