Originally Posted by lboucher77
So awhile back I sought some assistance in the recipe section on a Belgian Strong Dark Ale with some spices for a Christmas beer. Link to comments on recipe here
Brewing part went well, fermentation slow, but getting close to start thinking about bottling, OG was 1.092 and now at 1.024. If stays there, getting ready to move to secondary with some flavoring for a week with a goal of bottling Nov 6 or 7th.
So have been reading mixed things about bottling strong belgians and the time to carbonate, lack of carbonation, etc.
Intent is to let the bulk of these age for a couple of months, but would like to pull a few out for Christmas parties and holiday meals. So is there something I should do to have good carbonation after 4-5 weeks - add yeast when bottling, something else?
As always, appreciate the help.
I had similar concerns with my quad..started at 1.100 ended at 1.027. after it stayed there for a week i knew it was done. total time before bottling was about 5 weeks.
When I bottled I decided NOT to add any additional yeast and trust that WLP500 was hearty enough. So i bottled on last weekend in August. I moved them to a VERY warm area of the house.
Needless to say that i worried practically every day if my decision to not add yeast at bottling was right.
So tonight I decided it was time to check out my first bottle. Stuck it in the freezer for 45 minutes to drop the temp rapidly then into the fridge for an hour.
is this carbed?
please let it be carbed....
untwisted the cage
barely touch the cork and BOOM it came bursting out like it was shot out of a cannon.
The quad is carbed!
The quad is tasty, still needs time, but damn tasty!
Bottom line is this if its done, bottle it now. Stick it in a warm place. Everytime you want to jump the gun and test a botte just do what I did and follow Revvy's advice...give it at least a couple of months. You'll be happy you did.