sburn
New Member
I am getting contradicting advice from books and people.
I was a given a recipe for belgian ale and told to (after primary ferm.) age at room temp for six weeks. But, I have read in a homebrew book that it is only useful to age a beer when it is done between cold temperatures with lager yeast.
For instance: I am making a Belgian Ale. Starting gravity was 1.080. I used belgian strong liquid yeast and 8lb malt and 1lb candy. After 7 days the bubbles stopped completely. Gravity was 1.024. After getting some advice I decided to make the alcohol content stronger by adding a starter with 1qrt simple syrup(cup table sugar) and 1 pack of champaigne yeast. Its been twelve days and I am considering bottling it or transferring to another carboy for six weeks of sitting at room temp. What would the difference be?
I was a given a recipe for belgian ale and told to (after primary ferm.) age at room temp for six weeks. But, I have read in a homebrew book that it is only useful to age a beer when it is done between cold temperatures with lager yeast.
For instance: I am making a Belgian Ale. Starting gravity was 1.080. I used belgian strong liquid yeast and 8lb malt and 1lb candy. After 7 days the bubbles stopped completely. Gravity was 1.024. After getting some advice I decided to make the alcohol content stronger by adding a starter with 1qrt simple syrup(cup table sugar) and 1 pack of champaigne yeast. Its been twelve days and I am considering bottling it or transferring to another carboy for six weeks of sitting at room temp. What would the difference be?