AG73 - Flanders Red Ale

[BeerCat]

Have you tried it yet Steve? Anything interesting growing on top?

 

[strange-steve]

Have you tried it yet Steve? Anything interesting growing on top?

I'd actually forgotten all about this. It's been stashed under the stairs for 7 months now so another 5 to go until bottling time. A couple of months back I was trying to find something in the same cupboard and noticed that the bung/airlock was on the floor and so the carboy was wide open

I reckon the wife knocked it out while faffing with stuff beside it, of course she denied it. I have no idea how long it was lying open or if it's been ruined

 

[BeerCat]

I'd actually forgotten all about this. It's been stashed under the stairs for 7 months now so another 5 to go until bottling time. A couple of months back I was trying to find something in the same cupboard and noticed that the bung/airlock was on the floor and so the carboy was wide open

I reckon the wife knocked it out while faffing with stuff beside it, of course she denied it. I have no idea how long it was lying open or if it's been ruined

Ah its happened to me before. Annoying but what can you do. I had thought about getting some sort of tube to slide over the top to prevent such a thing but for now they are on the floor. You could always turn it all into vinegar.

 

[samale]

I am interested in trying out a Flanders red ale.
After pitching the yeast do you let it sit on the yeast cake for a year + or do you transfer to another container once fermentation is complete. I was looking at maybe using the royal bubble 20 litre to age in.

 

[strange-steve]

I am interested in trying out a Flanders red ale.
After pitching the yeast do you let it sit on the yeast cake for a year + or do you transfer to another container once fermentation is complete. I was looking at maybe using the royal bubble 20 litre to age in.

I didn't transfer it, just left in in the primary the whole time. The yeast cake may undergo a little autolysis but that's actually a good thing for these long term sours, it provides nutrients for the brett and bugs. I would strongly recommend using a glass carboy for this, I recently dumped a batch of lambic that was aged in a plastic FV cos it tasted like acetone.

 

[strange-steve]

An update on this since the last time, I wasn't sure if it was going to be OK because it had been sitting without a bung for an unknown length of time, but it smells fine. Interestingly it's been 9 months since I pitched this and I still have to pop the bung to release the pressure every few days.

 

[samale]

I didn't transfer it, just left in in the primary the whole time. The yeast cake may undergo a little autolysis but that's actually a good thing for these long term sours, it provides nutrients for the brett and bugs. I would strongly recommend using a glass carboy for this, I recently dumped a batch of lambic that was aged in a plastic FV cos it tasted like acetone.

The royal bubbler is glass with a plastic lid. Should I buy a carboy instead.
https://www.geterbrewed.com/brewferm-royal-bubbler-20-litre/

 

[strange-steve]

The royal bubbler is glass with a plastic lid. Should I buy a carboy instead.
https://www.geterbrewed.com/brewferm-royal-bubbler-20-litre/

Sorry I didn't realise it was glass, that's perfect thumb

 

[BeerCat]

Nice one Steve, i am glad your beer is fine. Must be the pellicle protecting it. Some of mine are still bubbling after a year. Are you going to add bottling yeast?

 

[strange-steve]

Nice one Steve, i am glad your beer is fine. Must be the pellicle protecting it. Some of mine are still bubbling after a year. Are you going to add bottling yeast?

I wasn't planning to, I'm assuming the brett/bacteria will still be active enough to take care of carbonation even if the sacch isn't.