Oaking a Flanders Red

It was still fermenting, but actively?....airlock bubble every 30 seconds. It’s still fermenting afterward, so perhaps it won’t be a problem, since some Belgian yeasts actually like higher temps. I mashed at about 155. I’ve never heard of adding starch. I’ll have to read up on that type of addition. "Down the line" would be two months from now? Does it matter?

Regardless of the possibility that this beer is doomed, it’s going to sit in my basement at 60 degrees for the winter and I’ll see what I get. Even if it isn’t perfect, if it sours, I’ll drink it. Thanks for the yeast info. I’ve been reading about yeast and it’s kind of overwhelming at first but I’ll eventually get the gist of it.

Originally posted by sylvia40
It was still fermenting, but actively?....airlock bubble every 30 seconds. It’s still fermenting afterward, so perhaps it won’t be a problem, since some Belgian yeasts actually like higher temps.

Originally posted by sylvia40I’ve never heard of adding starch. I’ll have to read up on that type of addition. "Down the line" would be two months from now? Does it matter?

Originally posted by sylvia40Regardless of the possibility that this beer is doomed, it’s going to sit in my basement at 60 degrees for the winter and I’ll see what I get. Even if it isn’t perfect, if it sours, I’ll drink it. Thanks for the yeast info. I’ve been reading about yeast and it’s kind of overwhelming at first but I’ll eventually get the gist of it.