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Old 08-09-2011, 12:53 PM   #1
Sep 2009
North Dakota
Posts: 2,959
Liked 55 Times on 48 Posts

So I have a belgian pale ale that turned out fantastic with what appears to be an especialy healthy batch of harvested chimay yeast.

OG = 1.051
FG = 1.006

I have a stable of 18 kegs to serve and store beer but I also have a bunch of 22 oz bombers available. I am wondering what would be the best way to handle this brew from a packaging perspective?

Is there a consensus that somehow bottle conditioned belgian beers are more authentic? Is a beer of this low gravity even a candidate for long term storage and conditioning.

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Old 08-09-2011, 08:00 PM   #2
May 2011
Richmond, Virginia
Posts: 392
Liked 7 Times on 6 Posts

From my experience belgian-style beers (especially Chimay) are best when bottle-aged.

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Old 08-09-2011, 11:32 PM   #3
Mar 2010
Hamlin, NY
Posts: 398
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I would go bottle

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Old 08-17-2011, 06:51 PM   #4
Jan 2010
Silver Spring, MD
Posts: 202
Liked 8 Times on 6 Posts

But unless you've got a lot of hops in there (not sure how close to a belgian IPA your belgian pale is) you might not want to age it too long since it's pretty low gravity. Best thing is probably just to have a few here and there and see how it's going. If at some point you think it's starting to pass it's peak then drink up before it goes south.

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