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Old 01-21-2013, 02:36 PM   #11
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I made my recent Belgian Dubbel while I had 300 bottles of other beers conditioning because I knew it would need lots of aging. I plan to just bottle it and forget it until next fall.

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Old 01-21-2013, 02:48 PM   #12
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I love Belgian beers and brew them often. But the wait kills me. Patience is my weakness.

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Old 01-21-2013, 02:57 PM   #13
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Quote:
Originally Posted by smithabusa View Post
Thanks guys, i have no plans to bottle, but will wait a while before kegging.
You can either let it age in the fermenter, the keg or the bottle. Belgian's are ones where I remain a purist and always bottle. Ferment for 3-6 weeks, bottle, and then forget about them for 4-6-12 months. Fermenting and conditioning temp is everything to a Belgian...
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Old 01-22-2013, 11:19 AM   #14
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I just have it in my basement at 65-66 ish, that okay?

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Old 01-22-2013, 11:33 AM   #15
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Quote:
Originally Posted by smithabusa View Post
I just have it in my basement at 65-66 ish, that okay?
It would be better if you could control the fermentation exactly, but it will do. If you continue in the hobby, consider investing in a temperature controlled fermentation chamber. I built mine out of a chest freezer I found at a Sears scratch and dent outlet and hooked it up to an external temperature controller that can dial in the temperature of the freezer to within a quarter degree.

I wouldn't worry about your basement temps unless it starts to get too cold down there (below 60 f). I'd worry more about the beer fermenting on the warm side, as the wort temperature rises as the yeasts do their thing.

Now, as far as aging is concerned.....

I've found that with a decent tripel, that yes they do change with age but I don't find them drinkable much over a year in the bottle. About two months out from bottling, I find mine is just about perfect and it remains great for another four months. After that, it starts to fade.

I still have half a case of my 2010 Sweet Melissa tripel in my clothes closet. I haven't cracked one open in about six months but at last taste it was tasting more like a Belgian mead than a tripel.
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Old 01-22-2013, 12:31 PM   #16
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Fermenation is complete, i brewed about 5 weeks ago. I kept it upstairs during fermenation where its a smidge warmer.

Quote:
Originally Posted by aiptasia View Post
It would be better if you could control the fermentation exactly, but it will do. If you continue in the hobby, consider investing in a temperature controlled fermentation chamber. I built mine out of a chest freezer I found at a Sears scratch and dent outlet and hooked it up to an external temperature controller that can dial in the temperature of the freezer to within a quarter degree.

I wouldn't worry about your basement temps unless it starts to get too cold down there (below 60 f). I'd worry more about the beer fermenting on the warm side, as the wort temperature rises as the yeasts do their thing.

Now, as far as aging is concerned.....

I've found that with a decent tripel, that yes they do change with age but I don't find them drinkable much over a year in the bottle. About two months out from bottling, I find mine is just about perfect and it remains great for another four months. After that, it starts to fade.

I still have half a case of my 2010 Sweet Melissa tripel in my clothes closet. I haven't cracked one open in about six months but at last taste it was tasting more like a Belgian mead than a tripel.
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