Quote:
|
So if I don't pitch extra bottling yeast it would be a candidate for long term aging?
|
Not necessarily. It is more a function of taking every step possible to make sure you have the best product possible in the bottle to handle long aging. Having the right amount of priming yeast is just one step that a brewer can take. The process for brewing an archive quality beer starts with recipe formulation and doesn't end until you crack the top and drink it. There are lots of steps along the way that you can take to make sure you don't have a horrible beer after 2-3 years.
That said, I would just focus on making a consistently quality product at this point.
Quote:
|
If you would really like to get into brewing Belgians on a regular basis, perhaps reading "Brew Like A Monk", "Belgian Ale", and a few other books specializing on Belgian beers would be beneficial... That... and or reading the thousands of pages on Belgian beer on the Internet.
|
This is true. There is a wealth of information out there. I did over a year of research before I brewed my last quad.
Linear Mode
.gif-1367621329.gif)
