JeffOYB
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- Joined
- Apr 24, 2014
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As I've posted here in other threads, I'm making my first Flanders Red (Sparrow, Roselaere combo yeast). I added raspberries a few weeks ago. They're now all white.
I've enjoyed the non-sour beers I've made in the past. I don't think I've ever racked to a secondary.
My question: Would racking to secondary be especially helpful with this beer? There's glop at the bottom and dead white berries at the top. This beer is now 7-8 months developing.
(Also, as I mentioned, it seems really thin and watery, lightly tart, no pellicle. It's been mostly 65F temps. I guess I'll be letting it sit longer before bottling. I plan to sample a bit every month or so to see if anything better starts happening. A couple weeks ago I added dregs of Monk's Cafe. The beer had sat for 6-7 mos before I added the berries. After adding the berries I got a small amount of bubbling for a couple weeks. Like, 1 bubble a minute.)
I've enjoyed the non-sour beers I've made in the past. I don't think I've ever racked to a secondary.
My question: Would racking to secondary be especially helpful with this beer? There's glop at the bottom and dead white berries at the top. This beer is now 7-8 months developing.
(Also, as I mentioned, it seems really thin and watery, lightly tart, no pellicle. It's been mostly 65F temps. I guess I'll be letting it sit longer before bottling. I plan to sample a bit every month or so to see if anything better starts happening. A couple weeks ago I added dregs of Monk's Cafe. The beer had sat for 6-7 mos before I added the berries. After adding the berries I got a small amount of bubbling for a couple weeks. Like, 1 bubble a minute.)