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stadelman
05/07/10 11:12 AM  
Flanders red souring for 6 months, now what?
I brewed a Flanders Red. It's been souring for six months.

I sampled it last night and it tasted great. Of the four commercial samples I've had of this style it already tasted better than two of them.

For my taste, it could use more sourness and a little bit of sweetness.

I have about a liter and a half of this beer that is in a growler and has not been soured.

Possible Strategies-

1. Let it sit for a few more months. Presumably the sourness will increase. Add the unsoured portion back to add a bit of sweetness. Keg and refrigerate.

2. Add some additional fermentables to increase sourness. Cane sugar, Belgian Candi Syrup, DME or malto dextrin. Possibly add the unsoured portion back for a bit of sweetness.

3. Something else.

Thanks for your ideas.

tom sawyer
05/07/10 11:17 AM  
Re: Flanders red souring for 6 months, now what?
Sounds like you have a winner there. Are you planning to keg or bottle?
Mike T
05/07/10 11:18 AM  
Re: Flanders red souring for 6 months, now what?
Carrying the conversation over from the main board: Jamil's technique is the issue. I've heard the same complaint from at least 10 other brewers (including myself). Doing a clean primary fermentation and pitching bugs in secondary (unless you are aging in a barrel) just doesn't give the sourness that commercial Flanders Red (or most other sours) have. I would go the feeding route, my batch is 3.5 years old now and it still just barely tart, the blackberry half of that batch on the other hand is much better.
Wetherel
05/07/10 11:32 AM  
Re: Flanders red souring for 6 months, now what?
You could add fruit, such as blueberries to add sourness after the sugars are consumed. Adding sweetness will be difficult, unless it is just perceived sweetness, from fruit or D2 sugar adding fruity or malty aromas or something. Both fruit and D2 may not be appropriate in significant quantities for a flanders red. I'd be inclined to add lactic acid so you can accurately adjust your acidity.
tom sawyer
05/07/10 11:40 AM  
Re: Flanders red souring for 6 months, now what?
I'd personally use Splenda to backsweeten, especially if I were bottling. Even that stuff is mostly dextrins and might cause overcarbonation if left too long.
stadelman
05/07/10 12:05 PM  
Re: Flanders red souring for 6 months, now what?
Malto dextrin sounds like a good way to go.

I don't have a bunch of room left in the carboy.

Any suggestions on how much to add?

Thanks for the help everyone!

stadelman
05/07/10 12:08 PM  
Re: Flanders red souring for 6 months, now what?
Tom... to answer your question. I'll be kegging it.
stadelman
05/07/10 12:46 PM  
Re: Flanders red souring for 6 months, now what?
What do you think about dissolving the maltodextrin into a portion of the unsoured beer to avoid watering it down? I know that's going to introduce some oxygen, but I'll be doing that anyway.
tom sawyer
05/07/10 02:06 PM  
Re: Flanders red souring for 6 months, now what?
That would work, or just sprinkle it in and stir.
brewinhard
05/08/10 09:39 AM  
Re: Flanders red souring for 6 months, now what?
As for the maltodextrin, I would start adding it in 1/2# increments to the beer. This is a middle of the road approach and won't add too much extra ABV to the beer but still allow the bugs something to continue working on. My first flanders red is now going on 1 yr w/o even a tasting. I too have heard that many people package these beers way too early before they develop the necessary sour character they should have. +1 to what Mike T said above. Many are unhappy with how the Roselare yeast works. B/c of this I plan to let mine sit at least 18 mos before doing anything with it just to make sure it has passed through 2 hot summers to get the bugs working overtime. I do the same with most of my seriously sour beers. Not the 100% brett ones though. They finish much faster, thank god.
stadelman
05/10/10 12:27 PM  
Re: Flanders red souring for 6 months, now what?
Sounds like a plan, thanks for the help!
 
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