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Messages - karlh

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I have made a decent Flanders Red using a similar procedure.  My yeast of choice is the wyeast belgian wheat, which is a well attenuating fairly clean fermenter (it has a bit more character than wlp001, but is not an especially assertive yeast).  Using a 10 gallon barrel, my usual procedure is to pitch the belgian wheat yeast and ferment 1 week (which is pretty much to completion) and then pitch the bugs/mix (wyeast roselare blend) in the barrel.  The souring of the beer is gradual, as well as the development of woody/oaky character, but the various bacteria/wild yeast in the mixture will ferment the dextrines that would not otherwise be fermented by the first yeast. 

To ensure that the bugs have something to ferment, I will point out that my grain bill contains about 20% crystal malts, so there is no shortage of dextrines in the mix.  That said the beer finishes very dry, and has a great flanders character (sour cherry, vanilla, etc.)

All Grain Brewing / Re: What kind of mash tun do you use?
« on: November 06, 2009, 06:37:15 PM »
15 gallon polarware with false bottom and dial thermometer or 10 gallon rubbermaid cooler with phils phalse bottom (which I would recommend for newer all grain brewers). 

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