Not to be a standard beer, my Flanders Red went ‘Guyser’ on me sometime in the past 24 hours. I had a normal brew start-up after 24 hours, which even surprised me at the time. All this time I had ‘thought’ that Roesealare was a subdued mix of yeast and bacteria. Nope.
To the left is a picture of the fermentation about 24 hours in. It looks ‘normal’. I let my guard down and did not check for another 24 hours.
Below are two pics showing what happened during that 24 hours. The casualty was a hat box of my wives. It successfully protected the hats, but the cardboard nature of this decorated box took the worst brunt of the yeast and bacteria.
My original post on my Flanders Red brew day is here.