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Old 07-09-2006, 12:08 AM   #1
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Default Floccin' Wyeast 1388

Just bottled a Belgian Golden Strong Ale using Wyeast 1388. Very cloudy, presumably from the low flocculation of this yeast. Left it in the secondary nearly 3 weeks. Anyone have a similar results? This is a strong beer, I'm not sure I like it at this point. Something seemed off.

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Old 07-09-2006, 12:28 PM   #2
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i think the belgian strong ales benefit from an extended storage in the bottle like barley wine... it lets the yeast settle down and the flavors mellow.

seriously i'd give it a minimum of a month, but more ideally three-six months before cracking another one

A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.
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