Beer Forum

Well I just transferred my Flanders Brown to secondary on top of the Roselare yeast blend. I pitched a mixed starter of 001 and 013 (first starter on a stirplate) sunday night and had activity by 8am. Full krausen by 2pm on Monday. Krausen dropped to a mix of larger bubbles and a layer about an 1/8 in thick. That left me with a transfer at 1.021-0. It is sitting now at 67. Wait and see

Mills

Made my first go at this one last summer. 15 mos later and I still have yet to taste. Will probably let it ride for another few mos then bottle when the cooler weather gets here. Just in time for a nice malty, sour brown. I would recommend possibly pitching the dregs of a favorite sour beer you like (lambic/gueuze, jolly pumpkin, etc) to enhance the complexity and possibly speed up the souring process as the Roselare blend is notorious for taking a long time and never really getting sour enough.