[resto3]

I want to transfer my Flanders Red into the barrel before it ferments all they way out so I can leave some fermentables for the Roselare Blend to do its thing over the course of a year.  However if I do that will it leave a bit of a yeast cake at the bottom of the barrel (I know it will) and if so will that yeast die and cause an adverse effect / off flavors due to autolysis??

My fermenters at the moment have quite a bit of krausen still on top.  If I know how to add pictures to this I would show you. I brewed five gallons on Thursday and pitched it with Roselare Blend alone.  Then I have two other carboys with 5 and 6 gallons repectively that were brewed on Friday and those were pitched with WLP-001.  

My barrel is wetted, sanitised and in all respects ready to recieve this beer.  Just wondering if I should wait a few more days.

If you know how to add photos to this post let me know.  

Thanks for your replies.


Richie

[a10t2]

Sorry I can't answer your barrel question, but the easiest way to add photos:

1. Go to http://min.us.
2. Drag the photo from your PC into the browser window.
3. Copy and paste the link into a forum post, inside image tags:

Code: [Select]

[img]paste your URL here[/img]

[tschmidlin]

When your beer gets to be attenuated to the point you want it, crash cool the ones where you added WLP001 for a couple of days and rack off of the yeast and in to the barrel.  Add the entire Roeselare carboy without cooling.  Then RDWHAHB for 12 months.

[resto3]

Thanks Guys for your answers.  That's a good idea there schmid!!  Will do.