Frost

Recipes 

I've got a belgian abby that is going to come in around 10% ABV. I plan on aging it for around 8-9 months before trying it. Should I bottle it around 2 months and age it in the bottle or should I age it in the secondary for 6-7 months before bottling? Or does it matter? Thanks in advance.

Orangevango

Recipes 

bottle it. Just my 2 cents. The risk with bulk aging it is that the yeast will go dormant and you will have to re-pitch in order to bottle carbonate.

Revvy

Recipes 

You can bulk age in secondary for a couple of months without the need/worry about re-pitching.

I would bulk for a couple months in secondary so the flavors sort of marry each other together in a larger volume, then bottle it and condition for several more months.

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TheJadedDog

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I would definitely bulk age it for a few months (3-4 if it were me) and then bottle and age for another few months.

I bulk aged my Wee Heavy (1.089 OG) for 6 months and had no trouble getting it to carb up in the bottle.

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Frost

Recipes 

That's kinda what I was thinking too. I didn't want to have to re-pitch the yeast. Thanks for the advice!