Fermentation advice for Belgian Golden Strong
Hey all - first time poster, long time lurker.
I'm shipping off to Army Basic Training six weeks from today for 10 weeks with no beer. I'm planning to brew a partial-grain Belgian golden strong this week so it can be close to finished conditioning when I get back in mid-December. It is essentially a Duvel clone and the O.G. will be around 1.075. I plan to pitch Wyeast 1388 at around 64F and raise the temp up over 7-10 days to 82F.
After I do that, what do you think would be the best option for me? I can:
- Leave it in the primary on top of the yeast cake to condition for 4 months;
- Ferment in primary for up to 5 weeks, then transfer to a secondary and leave it there to condition while I'm gone, bottling when I get back;
- Ferment in primary for up to 5 weeks, bottle it and let it bottle condition while I'm gone.
Also, what temperature do you think I should use once the initial ramp-up is complete?
Any insight is most welcome. I couldn't begin to list how many times this forum has helped me with previous brews.