JeffNYC

Recipes 

Just bottled a Belgian Golden Strong Ale using Wyeast 1388. Very cloudy, presumably from the low flocculation of this yeast. Left it in the secondary nearly 3 weeks. Anyone have a similar results? This is a strong beer, I'm not sure I like it at this point. Something seemed off.

uglygoat

Recipes 

i think the belgian strong ales benefit from an extended storage in the bottle like barley wine... it lets the yeast settle down and the flavors mellow.

seriously i'd give it a minimum of a month, but more ideally three-six months before cracking another one

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