Roselare Yeast
Posted: Mon Apr 20, 2009 3:52 pm
Planning on brewing my first Flanders Red with Roselare yeast and had a couple of questions for those of you who have used it before. I am wondering what to expect in terms of fermentation with this yeast so I can plan accordingly. Please advise....
I wanted to pitch whole packet into primary (without a starter) into plastic for about 1 week (or 5 days) until the primary fermentation slows. I am assuming aeration is recommended (60 sec. with pure oxygen)? After this time, can I then rack to glass and add oak cubes for aging or will there be a pellicle already formed that I should not disturb in the plastic? I am guessing that the pellicle will take time to form after the regular sacc. yeast in the culture finishes primary and racking would be wise to separate beer from excess trub for aging, but I just wanted some clarification.
Also, should lambics be aged on oak as well? Should oak be added for the entire aging process (12-18 months), or will that be too much oak (French Med. toast) ?
I wanted to pitch whole packet into primary (without a starter) into plastic for about 1 week (or 5 days) until the primary fermentation slows. I am assuming aeration is recommended (60 sec. with pure oxygen)? After this time, can I then rack to glass and add oak cubes for aging or will there be a pellicle already formed that I should not disturb in the plastic? I am guessing that the pellicle will take time to form after the regular sacc. yeast in the culture finishes primary and racking would be wise to separate beer from excess trub for aging, but I just wanted some clarification.
Also, should lambics be aged on oak as well? Should oak be added for the entire aging process (12-18 months), or will that be too much oak (French Med. toast) ?