Originally Posted by ghpeel
However, I did his Belgian Golden Strong and it was ASS-LIKE. I did use a different yeast (WLP500 instead of the WLP Strong-whatever) so maybe it was me to blame. Dumped it after 9 months.
I've made variations on that recipe 8 times now, varying from 1.070 to 1.080 with the following Wyeast varieties - 1388 (twice), 3787 (twice), 1762, 3739, 1214, 3655. It is SWMBO's favorite beer, so I make sure the Golden Strong pipeline is full
The key things I've learned:
1 - Make sure you mash at 149F, or a decoction at 143/158F, to get appropriate attenuation.
2 - Make a 3L starter
3 - Give it at least 2-3 months aging to round out the flavor
4 - Use high quality, good flavored Pils malt. I don't use the domestic Pils anymore, just German or Belgian.
5 - Ramp the temperature from 65F to mid 70's over the first week of fermentation.
6 - If you use the Duvel yeast 1388 or WLP570, give it plenty of time to finish fermenting at ~80F. This can take weeks.