Brewed a flanders red two weekends ago. First attempt at doing a sour. Used Wyeast Roeselare blend. Primary fermentation has finished.
Do I need to rack off the yeast cake, or can I let it alone until it’s finished?
Nope. Let it condition on the cake for another week or two and then keg or bottle.
I think you will be fine leaving it on the yeast cake. I would, however, wait with bottling it. The other critters in the Roeselare blend can take awhile to finish fermenting the beer. I would suggest waiting a few months before bottling.
I brewed it for a party in October, so it will get at least nine months to sour. Hopefully, that will be enough. Then it will be kegged, actually.
I’ve never left a beer on the cake for more than about two months, so I’m a little wary. Thanks for the answer and reassurance.
Flanders are generally racked off the trub to a secondary, while Lambics are left on the trub. You don’t have to rack to a secondary, but it is the traditional way.