cowain
Well-Known Member
I am going to be brewing my Belgian Strong Ale this Friday (think Chimay Grand Reserve). My stuff should be on my doorstep when I get home this evening.
I am planning on making a starter (Projected OG = 1.087). I am also thinking about splitting the starter and pitching half and saving half for bottling time (same idea as what Chimay does, from what I understand).
Does anyone have thoughts re: the necessity of this? I personally think it will make a difference in the carbonation and aging time, but I'm not positive.
Additionally, I'm going to be doing a week or more in primary and about 2 weeks in secondary - any ideas about what to do with the other half of the yeast in the meantime? Fridge it and then do another starter or what?
I am planning on making a starter (Projected OG = 1.087). I am also thinking about splitting the starter and pitching half and saving half for bottling time (same idea as what Chimay does, from what I understand).
Does anyone have thoughts re: the necessity of this? I personally think it will make a difference in the carbonation and aging time, but I'm not positive.
Additionally, I'm going to be doing a week or more in primary and about 2 weeks in secondary - any ideas about what to do with the other half of the yeast in the meantime? Fridge it and then do another starter or what?