I am interested in brewing the Flanders red that is found in Brewing Classic Styles. Jamil mentions using the Wyeast 3763 or WLP655 and leaving it sit for a year until the pellicle forms then falls back into the beer. He doesn't mention about racking the beer off of the primary yeast cake. Should you rack your beer off? Is that not the point of the sour mixes? Is it OK to let them sit for a year like that?
I'm just curious because I don't want to waste a year and find out I should have racked it over :-)
Thanks everyone for your help!