I have a flanders red that I brewed in August it is already very sour and tastes great. I had intended to leave it for at least a year based on what I've read on this and other forums. My problem is that it is in an ale pale. I've been purging the headspace w/ Co2 every so often, but is this enough to protect it for a full year? Should I just drink it now or roll the dice it gets even better with several more months? Thanks in advance.
If you like how it tastes now, you can bottle it now and continue to age in bottles for as long as you like. Meanwhile, you can pitch some fresh wort into that pail.
I have read in more than one place that the lambic blend and Roselare blend cultures respond very well to a re-pitch. I guess the lambic blend goes without saying, but I have a Flanders Red in a carboy right now that I just brewed and pitched in November. I plan to re-pitch at least once on the cake. My only open question for myself is whether I should pitch fresh Saccharomyces yeast into the fresh wort first, since that's the fast-acting part, and is the one component that would need replenishing.
