Author Topic: Roeselare and secondary fermentation  (Read 1414 times)

Offline rbowers

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Roeselare and secondary fermentation
« on: September 08, 2012, 12:49:19 PM »
So I brewed up my first Flanders red attempt recently.  I pitched wyeast 1056 + roeselare.  It showed a lot of activity for 4 or 5 days then stopped but now appears to be picking back up.  I want to rack off the yeast that dropped out but I am unsure when the best time to do this is.  Will it still form a pedicle if I rack it off now?
Primary:
Nada

Secondary:
APA
Galaxy APA

Lagering:
Helles

Conditioning:
American IPA

On Tap:
German Alt
English IPA
Saison Du Buff Clone
Witbier

Bottles
Flanders Red

Coming Up:
Belgian Stout

Offline mihalybaci

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Re: Roeselare and secondary fermentation
« Reply #1 on: September 08, 2012, 02:41:11 PM »
Check out this other thread on a similar issue.
http://www.homebrewersassociation.org/forum/index.php?topic=12844.0

As I assume that as long as there is active Brett it will form a pellicle, but I would probably wait until the Saccharomyces is done fermenting before transferring.