How long do you leave sour beer on the yeast?
Posted: Wed Aug 26, 2009 6:44 pm
I'm too lazy to go listen to the Jamil show on Flanders Red again. I did listen to it twice before attempting to brew my first one. I pitched WL Sour Mix into a Oud Bruin, then racked off that after a month and put the Flanders wort on that yeast. Now that it has sat in the primary for over 6 weeks now and is forming a pelicle, I wonder if I should have put it into a secondary? Will the brett just eat the sacch. and thusly prevent off flavors from autolysis?
I would normally secondary something I mean to age, but I have heard various guests on the Session say to not disturb the pellicle once it forms. Last I checked it was quite tasty.. But do I need to rack this beer so it can age for the next 6-8 months?
I would normally secondary something I mean to age, but I have heard various guests on the Session say to not disturb the pellicle once it forms. Last I checked it was quite tasty.. But do I need to rack this beer so it can age for the next 6-8 months?