Author Topic: Flanders Red: rack off yeast after primary?  (Read 931 times)

Offline Headless Monk

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Flanders Red: rack off yeast after primary?
« on: January 14, 2012, 06:24:53 AM »
Brewed a flanders red two weekends ago. First attempt at doing a sour. Used Wyeast Roeselare blend. Primary fermentation has finished.

Do I need to rack off the yeast cake, or can I let it alone until it's finished?
Nate
Norfolk, Virginia

Offline davidgzach

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Re: Flanders Red: rack off yeast after primary?
« Reply #1 on: January 14, 2012, 07:15:40 AM »
Brewed a flanders red two weekends ago. First attempt at doing a sour. Used Wyeast Roeselare blend. Primary fermentation has finished.

Do I need to rack off the yeast cake, or can I let it alone until it's finished?

Nope.  Let it condition on the cake for another week or two and then keg or bottle.
Dave Zach

Offline chezteth

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Re: Flanders Red: rack off yeast after primary?
« Reply #2 on: January 14, 2012, 11:23:28 AM »
I think you will be fine leaving it on the yeast cake.  I would, however, wait with bottling it.  The other critters in the Roeselare blend can take awhile to finish fermenting the beer.  I would suggest waiting a few months before bottling.

Offline Headless Monk

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Re: Flanders Red: rack off yeast after primary?
« Reply #3 on: January 14, 2012, 11:39:25 AM »
I would suggest waiting a few months before bottling.

I brewed it for a party in October, so it will get at least nine months to sour.  Hopefully, that will be enough.  Then it will be kegged, actually.

I've never left a beer on the cake for more than  about two months, so I'm a little wary.  Thanks for the answer and reassurance.
Nate
Norfolk, Virginia

Offline narvin

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Re: Flanders Red: rack off yeast after primary?
« Reply #4 on: January 14, 2012, 12:31:38 PM »
Flanders are generally racked off the trub to a secondary, while Lambics are left on the trub.  You don't have to rack to a secondary, but it is the traditional way.
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