Originally Posted by lukabrazi
Okay. My readings seem to have leveled out so I racked it into a secondary and will let it sit for a couple weeks. Thanks for the answers
I know this is a Belgian and everything, but it still needs to rest a while after fermentation is done to clear up a little even though there was probably not much flocculation if a Belgian yeast was used.
On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000
Fermenting: #74 Saison with 3711 #75 Saison with WLP565 + Brett C
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12