redalert
Well-Known Member
Hi guys,
I am fairly new to the brew game and I would just like some feedback on how you guys treat the bigger beers especially Belgians and what you found out from experience gives you the best results. If you're brewing a semi-big belgian of 1.070 how long do you keep it on the primary yeast cake. Also and I know this has been discussed ad nauseum. In your opinion will the beer improve if I age it for at least 2 months in secondary or is bottle conditioning the way to go. Suppose I just cold-crash, transfer to keg, and leave it at 35F for 2 months. Thanks.
I am fairly new to the brew game and I would just like some feedback on how you guys treat the bigger beers especially Belgians and what you found out from experience gives you the best results. If you're brewing a semi-big belgian of 1.070 how long do you keep it on the primary yeast cake. Also and I know this has been discussed ad nauseum. In your opinion will the beer improve if I age it for at least 2 months in secondary or is bottle conditioning the way to go. Suppose I just cold-crash, transfer to keg, and leave it at 35F for 2 months. Thanks.