I originally posted this in the general category, but was told this might be a better section for responses:
I have a Flanders Red that has been in the fermenter for about 8 months now (first yeast cake/pitch) and I plan on letting it go until April which will be a year. I checked it the other day and the sourness is nice, Roeselare is coming through, but the body is SUPER thin, like water. Is there anything I can do at this point to increase the body? I normally keg, but I plan on bottling my sour, and re-pitching on the cake. Is there anything I can do at this point? Any help will be appreciated.
I have a Flanders Red that has been in the fermenter for about 8 months now (first yeast cake/pitch) and I plan on letting it go until April which will be a year. I checked it the other day and the sourness is nice, Roeselare is coming through, but the body is SUPER thin, like water. Is there anything I can do at this point to increase the body? I normally keg, but I plan on bottling my sour, and re-pitching on the cake. Is there anything I can do at this point? Any help will be appreciated.