Steve973
Well-Known Member
My buddy and I racked our belgian dubbel to the secondary this weekend, and we had to taste a LITTLE bit of it. Well, whaddya know, we had banana esters already! I'll tell ya, there was WAY less trub on the bottom of this batch than on any other batch I've done before. It looked like it was pretty much only yeast. For such a young beer (two weeks) it was already kind of smooth. We're planning on letting it go in the second fermenter for three more weeks, and then we'll let it bottle condition until about Thanksgiving, which will be a total of about three months. And I'm not kidding when I say that we have some high hopes!