I just tried my latest, a belgian golden ale, (my own recipe) and it had all the qualities I wanted with the exception of a strong medicinal/spicy flavor up front (finish was ok). Will this subside if I let it age a bit or will it remain regardless? I used White Labs WLP570 belgian golden ale yeast, which I have never used before. It fermented at 70° F, sat in secondary for 6 weeks and in bottle for 1 week before tasting.
Happy Holidays,
Dengran
Happy Holidays,
Dengran