For my next brew, I want to start a sour and have been eyeing a Flanders Red. I have found a recipe I want to try (a Jamil recipe) but have bee hearing two things about how to ferment, so I am asking for people’s ideas:
Should I ferment in the primary with a common ale like 1056 down to the low 1020’s and then add Roeselare to the secondary and let sit for months and months?
Or, should I go right with the Roeselare and stay in one fermenter?
Also, what about adding some oak? Some I have read used oak the entire time with the Roeselare while others have added oak just at the end.
What have successful sour and Flanders Red brewers done?
