Loup
Well-Known Member
I was just looking at a tripel kit, it has a note saying to let the beer sit in the secondary for 9-12 months to allow the flavors to blend properly. It seems like doing this would be somewhat detrimental to the yeast, and there would be none left when it came time to bottle. Would it really make a difference if it was in the secondary for that long vs. letting it bottle condition for that long?
