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Old 02-27-2010, 07:31 PM   #11
Bacchus
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Quote:
Originally Posted by Pivot View Post
I was actually under the impression that Chimay was aged for 18 months before hitting the market
I always thought so too! Especially considering what a top-end ale it is!! But I recently watched a documentary about the Cistercian monks that brew Chimay and the brewmaster said that they primary for three days, secondary (brighten) for three days and bottle condition for three weeks. They have it at the point of sale in under thirty days. The only exception is the Tripel (blue label). They primary four days and secondary four days for that one.

Kind of makes you wonder about the whole "aging beer" argument, doesn't it? LOL!!!
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Old 07-30-2012, 12:35 AM   #12
keuma2
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I agree with Permo. Start in the upper sixties and rise after a few days. Temps up around 80 are best left for heavy Abbeys or sours using Roesalare or similar yeast.
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chimay, ferment, temperature, time, tripel
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