ben 10 Posted September 12, 2021 Author Share Posted September 12, 2021 8 hours ago, Greeny1525229549 said: A flanders red Interestingly round about way for a rapid flanders.... 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted September 13, 2021 Share Posted September 13, 2021 3 hours ago, disgruntled said: Interestingly round about way for a rapid flanders.... Yeah mate. I don't have pedioccus in it so there is no long term sourness and plantarum craps out with the first smell of hops. I did this last time but pitched the sacc and brett at the same time. It didn't work too bad. I am pitching a lot of brett and a lot of wattle yeast in this one so hoping it all melds together nicely. Have ordered a roselare to go in the other fermenter. I'm looking to bottle that one shortly and put down another with the roselare which has the pedioccus in it. 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 22, 2021 Share Posted November 22, 2021 Decided to sacrifice my oldest keg to the bugs and kegged off the batch I put down on June 22. Primed with 70gm of sugar and 70gm of maltodextrin to try and get the brett coming through a little more. I'll leave it in the keg for 2 or 3 months to condition it a little more. I threw out the sour batch kidz yeast and am starting new with WY3763 Roeselare. Hopefully gives a more authentic rodenbach like result. The SBK made decent beers but nothing to write home about. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted November 22, 2021 Author Share Posted November 22, 2021 10 hours ago, Greenyinthewestofsydney said: Decided to sacrifice my oldest keg to the bugs and kegged off the batch I use various kegs for the flanders and the berliner and with a decent clean really don't have any issues. And... I'm sure you'll like the roselare, keen to keg my next one but it's only been down for 4 months 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 23, 2021 Share Posted November 23, 2021 3 hours ago, disgruntled said: I use various kegs for the flanders and the berliner and with a decent clean really don't have any issues. And... I'm sure you'll like the roselare, keen to keg my next one but it's only been down for 4 months Yeah I googled and some say they just clean it normally and no problem. Others say they keep it separate because they have had issues. I am going to keep it separate. I have a 2 tap kegerator so this will be the 3rd keg with a party tap type setup Yeah really looking forward to roselare. SBK doesn't have pediococcus in it so interested to see what sort of sour effect that brings to the party. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted November 23, 2021 Author Share Posted November 23, 2021 Fair call mate. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 31, 2021 Author Share Posted December 31, 2021 @Adam Ant here is some more reading for you, mine should be ready to keg soon. 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 28, 2022 Author Share Posted January 28, 2022 @stquinto have a read through this thread. And here are my FV's for the sours, just sitting in the lounge room looking all shiny. 5 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 28, 2022 Share Posted January 28, 2022 2 hours ago, disgruntled said: @stquinto have a read through this thread. And here are my FV's for the sours, just sitting in the lounge room looking all shiny. Went away from the glass mate? 3 Link to comment Share on other sites More sharing options...
ben 10 Posted January 28, 2022 Author Share Posted January 28, 2022 7 hours ago, Greenyinthewestofsydney said: Went away from the glass mate? The other one was plastic and did not have a tap, siphoning is difficult at best. 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 29, 2022 Share Posted January 29, 2022 8 hours ago, disgruntled said: The other one was plastic and did not have a tap, siphoning is difficult at best. Yeah siphoning is a PITA with the carboys I agree. I put mine on a bench and I have a really long silicone hose as it's got to go up the glass fermenter then over and down all the way to the bottom of a bottling bucket on the floor so it's not splashing. About a 3m long hose 2 Link to comment Share on other sites More sharing options...
ben 10 Posted March 2, 2022 Author Share Posted March 2, 2022 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted March 3, 2022 Share Posted March 3, 2022 14 hours ago, disgruntled said: Was this the Berliner Weisse? So do you just bottle/keg the previous brew and then pour in the next lot of wort and leave it to do its thing? Amazing. Link to comment Share on other sites More sharing options...
ben 10 Posted March 3, 2022 Author Share Posted March 3, 2022 7 hours ago, Shamus O'Sean said: Was this the Berliner Weisse? This one is the Flanders. And yes, keg then dump on to the cake of yeast and bacteria. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted March 4, 2022 Share Posted March 4, 2022 6 hours ago, disgruntled said: This one is the Flanders. And yes, keg then dump on to the cake of yeast and bacteria. Reminds me of last weekend when I did a brew. Put the spent grains into a plastic bag for my neighbour to feed to his chooks. The bag sprung a tiny leak. A few days later, the wort that escaped had started spontaneously fermenting on the garage floor. Promising! 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 4, 2022 Author Share Posted March 4, 2022 16 minutes ago, Shamus O'Sean said: Reminds me of last weekend when I did a brew. Lol, and a tad harsh. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted March 4, 2022 Share Posted March 4, 2022 7 hours ago, disgruntled said: Lol, and a tad harsh. Sorry, I did not mean it that way. Although I was probably being a bit cheeky. I was a bit surprised to see the wort on the ground start to ferment. I do not know if it was something on the concrete or something in the air. I am amazed and envious of you guys who brew beers like your Flanders and other long ferment brews. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 4, 2022 Author Share Posted March 4, 2022 3 minutes ago, Shamus O'Sean said: Sorry, I did not mean it that way. Although I was probably being a bit cheeky. All good mate. The FV is proper disgusting, I'm surprised it works 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted March 4, 2022 Share Posted March 4, 2022 They are easy enough to do @Shamus O'Sean. Just get yourself a fermenter preferably glass or a stainless one like Ben has. Simple mash. Pitch a yeast blend and put it in a dark corner for about 6 months to a year. That's about all there is to them. 2 Link to comment Share on other sites More sharing options...
RDT2 Posted March 4, 2022 Share Posted March 4, 2022 (edited) 37 minutes ago, Greenyinthewestofsydney said: They are easy enough to do @Shamus O'Sean. Just get yourself a fermenter preferably glass or a stainless one like Ben has. Simple mash. Pitch a yeast blend and put it in a dark corner for about 6 months to a year. That's about all there is to them. Stop it @Greenyinthewestofsydneyyour talking me into it? Do you keg yours or bottle? Forget my question just read @disgruntledhe kegs do you need to clean the lines or kegs any differently after drinking it or is it fine cause it is cold in the fridge unless you naturally carb I spose? Edited March 4, 2022 by RDT2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted March 4, 2022 Share Posted March 4, 2022 1 hour ago, RDT2 said: Stop it @Greenyinthewestofsydneyyour talking me into it? @disgruntled Haven't totally nailed it yet but the ones I have made have been complex and tasty. I have two glass carboys on the go and when early spring rolls around I am going to get a couple more and try my hand at a lambic. Link to comment Share on other sites More sharing options...
ben 10 Posted March 4, 2022 Author Share Posted March 4, 2022 7 hours ago, RDT2 said: Forget my question just read @disgruntledhe kegs do you need to clean the lines or kegs any differently after drinking it or is it fine cause it is cold in the fridge unless you naturally carb I spose? I'll use beer line cleaner for my Brett beers. Not had an issue with infection even though Brett is the mother of all evil apparently. I did bottle the first few flanderessessss And yes, simple grain bill, next to no hops. Come back 6 months later, keg and repitch. 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted May 5, 2022 Share Posted May 5, 2022 (edited) Bottled my flanders red made with the dodgy packet of Roeselare blend. The sour and brett came through nicely and at bottling date it's ph 3.4. Happy with the sample taste so it should be a nice beer when I try one in about a month. I decanted off about a third of the trub and will use that in a lambic attempt. Onto the rest of the trub I dropped a batch of this. Changed a little. Took 100grams off the wheat and added 70gms of special B. Hoping to get a little deeper red than last batch. Added K97 which caused some krausen issues but other than that all good. See you in 6 months. Edited May 5, 2022 by Greenyinthewestofsydney 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 18, 2022 Share Posted November 18, 2022 On 5/5/2022 at 8:23 PM, Greenyinthewestofsydney said: Bottled my flanders red made with the dodgy packet of Roeselare blend. The sour and brett came through nicely and at bottling date it's ph 3.4. Happy with the sample taste so it should be a nice beer when I try one in about a month. I decanted off about a third of the trub and will use that in a lambic attempt. Onto the rest of the trub I dropped a batch of this. Changed a little. Took 100grams off the wheat and added 70gms of special B. Hoping to get a little deeper red than last batch. Added K97 which caused some krausen issues but other than that all good. See you in 6 months. Taste test of this last night. Very nice. I think this batch will be better than the 1st. Ph of 3.2 so it's really time to bottle. Brett through nicely and enough Brett taste not to be overpowered by the sour. Will get some of the speciality malt again tomorrow and bottle off the batch on Sunday while brewing another batch. Fast chill then drop it on to the trub and add a kit yeast packet to start it all off again. For any of you guys out there who like sours I thoroughly recommend the long term sour. It's much more rounded than the quick ones. 4 Link to comment Share on other sites More sharing options...
ben 10 Posted January 16, 2023 Author Share Posted January 16, 2023 3 Link to comment Share on other sites More sharing options...
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