« on: April 18, 2017, 10:46:33 AM »
I bottled a Flanders Red and racked an Oud Bruin on top of the Roeselare yeast cake about three hours later. I'm curious what kind of activity one would expect in this scenario. There's been no type of krausening visible, but maybe that's to be expected. It's been doing it's thing at about 65 degree's for 10 days (current room temperature). The initial pitch for the Flanders Red was the most violent fermentation I've ever seen. I'm not really worried about it, but wondering whether I need to pull a sample already to see if it's fermenting along or perhaps even crank up the temperature closer to 68-70.