lboucher77
New Member
So awhile back I sought some assistance in the recipe section on a Belgian Strong Dark Ale with some spices for a Christmas beer. Link to comments on recipe here:
Brewing part went well, fermentation slow, but getting close to start thinking about bottling, OG was 1.092 and now at 1.024. If stays there, getting ready to move to secondary with some flavoring for a week with a goal of bottling Nov 6 or 7th.
So have been reading mixed things about bottling strong belgians and the time to carbonate, lack of carbonation, etc.
Intent is to let the bulk of these age for a couple of months, but would like to pull a few out for Christmas parties and holiday meals. So is there something I should do to have good carbonation after 4-5 weeks - add yeast when bottling, something else?
As always, appreciate the help.
Brewing part went well, fermentation slow, but getting close to start thinking about bottling, OG was 1.092 and now at 1.024. If stays there, getting ready to move to secondary with some flavoring for a week with a goal of bottling Nov 6 or 7th.
So have been reading mixed things about bottling strong belgians and the time to carbonate, lack of carbonation, etc.
Intent is to let the bulk of these age for a couple of months, but would like to pull a few out for Christmas parties and holiday meals. So is there something I should do to have good carbonation after 4-5 weeks - add yeast when bottling, something else?
As always, appreciate the help.