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Old 08-18-2011, 06:56 PM   #1
Sep 2009
Posts: 132
Liked 1 Times on 1 Posts

Hey guys, wanted some input on ideas for secondary aging a belgian dark strong. Basically what happened was due to equipment failure, 10 gallons of a belgian pale into 5 gallons of a belgian dark strong. It has fermented out from 1.094 to 1.027 and hasn't moved in a few days. I used the belgian ardennes strain from wyeast but it has a lot of hot alcohol taste but its not that overpowering. I'm just curious what peoples experiences are with aging belgian ales since this is the first one I've brewed. Any help would be appreciated.

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Old 08-18-2011, 07:07 PM   #2
Senior Member
VaBrewer's Avatar
May 2011
Manassas, VA
Posts: 312
Liked 15 Times on 15 Posts

Aging is easy, it's the wait that's hard!
I just keep mine in the carboy with the airlock on and let mine sit on the concrete in my basement ~60F constant. Give it 6 months, you won't regret it.

I love the 3522 strain, the fusel flavors will mellow and disappear. You may also like the Flanders Golden too.

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Old 08-18-2011, 08:13 PM   #3
Mar 2011
Portland, OR
Posts: 206
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Yeah, my BDSA had a pretty hot alcohol taste in the first month but mellowed out nicely with aging. Just give the yeast some time to do their job and it should be fine.

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Old 08-18-2011, 08:58 PM   #4
hopsalot's Avatar
Sep 2007
Corpus, Texas
Posts: 1,553
Liked 18 Times on 17 Posts

Agreed, give it some time, I know it sounds weird and HBT may give me hell, but cantaloupe helps mellow the flavor, and really is delicious

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