Mike
Senior Member
- Joined
- Sep 17, 2009
- Messages
- 145
- Reaction score
- 0
For my next two beers (in order), I'm going to brew Jamil's Flanders Red and then Denny's Old Stoner barleywine. I'd like to brew the red one weekend and let it sit in primary for 2 weeks. After 2 weeks, I'm thinking of racking the red into a cornie, pitching the Roselare yeast starter then brewing the barleywine and pitching the US-05 yeast slurry from the red. I'd let the red fester in the cornie for 6-12 months as instructed.
My question is since I'll be pitching the Roselare yeast into the cornie, it won't exactly be like I'm aging in the cornie since I'm pitching active yeast, but then again, it won't have much left at all to ferment. Will there be CO2 I'll need to let out occasionally via the pressure release value or not? Should I secondary the Roselare in a carboy for a couple weeks then transfer everything (yeast and all) into the cornie for aging? What should I do?
Lastly, should I transfer the barleywine onto the entire yeast cake from the red or should I use Jamil's yeast calculator to get an exact pitching quantity? I've never reused yeast before.
Thanks!
My question is since I'll be pitching the Roselare yeast into the cornie, it won't exactly be like I'm aging in the cornie since I'm pitching active yeast, but then again, it won't have much left at all to ferment. Will there be CO2 I'll need to let out occasionally via the pressure release value or not? Should I secondary the Roselare in a carboy for a couple weeks then transfer everything (yeast and all) into the cornie for aging? What should I do?
Lastly, should I transfer the barleywine onto the entire yeast cake from the red or should I use Jamil's yeast calculator to get an exact pitching quantity? I've never reused yeast before.
Thanks!