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Old 08-06-2012, 04:47 PM   #1
LouBrew13
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Default Belgian dubbel

I'm thinking of brewing a dubbel for the colder months soon. Would it be better to leave in secondary after fermentation or just bottle to age? How long is too long in secondary?

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Old 08-06-2012, 05:47 PM   #2
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I like to do a little bit of both. Rack from your primary to the secondary to let it clear and then bottle it about a month after that.

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Old 08-06-2012, 05:55 PM   #3
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Thanks I'll do that then.

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Old 08-06-2012, 06:04 PM   #4
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I prefer bulk-aging. I'd rack to secondary or a keg and let it sit for a long while, personally.

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 08-06-2012, 06:13 PM   #5
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Is there a reason that you prefer that over bottle conditioning?

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Old 08-06-2012, 06:21 PM   #6
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Is there a reason that you prefer that over bottle conditioning?
Friends' advice, mostly. I know the trappists bottle condition but the bottles aren't aged long.
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 03-25-2013, 06:48 PM   #7
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The Trappists also open air ferment in wooden attics...

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Old 03-26-2013, 12:28 AM   #8
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You may get more homogenous bottles by ageing in secondary, plus it takes up less storage room.

Since a big beer like that will be months before it's really good, if you have a (glass) secondary to age in, that's how I do it.

If you have the capability, you can also lager Belgians, it smoothes them out.

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Old 03-26-2013, 03:01 PM   #9
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I don't use a secondary. I ferment about 2-3 weeks then keg and drink. If you do a good job on the ferment it will be ready to drink straight away.

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Old 03-26-2013, 08:46 PM   #10
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Since that original post I've switched to kegs. Those of you that keg, if I rack to the keg, purge with co2, how long can I leave it before tapping if left at room temp?

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