I've got a brown ale that's been sitting in primary since the end of Feb. I'm using Wyeast Roeselare and I some how got it in my head that you want to let it sit in primary for a long time because transferring it to secondary throws the ratio of bugs out of whack and who knows what would happen then. Now I have someone who knows a lot about fermentation telling me that that's incorrect and that I should transfer ASAP. Anyone used this particular yeast? What should I do?
I am currently using it and did do an initial transfer after two weeks. The idea is to get some of the primary yeast out of the beer before it begins to autolyze and produce off flavors in the beer. However, at this point I would be afraid of introducing oxygen and would just leave the beer alone. It will probably turn out just fine.
Common practice for Flanders Reds and Oud Bruins is to transfer off the yeast when primary fermentation is complete, and often to even transfer a second time. For Lambics, on the other hand, these are left on the dregs for years and the autolyzed yeast provides more food for the bacteria and wild yeasts. Since your beer is a "brown ale" yes, you should probably rack to secondary, but it really depends on you and what kind of beer you want to end up with.
Do you want more Brett character and maybe more acidity? Leave it. Do you want subtle Brett? Rack it. As geocool said, the autolized yeast will provide "food" for the Brett and give them more to eat since the sugars and nutrients are fairly scarce by the time they get to work.
