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Old 09-16-2012, 01:13 AM   #1
Pratzie
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Brewed up a Belgian Dubbel, my first. From everything im reading, time is your friend with this type of beer and letting it sit for awhile is what makes it better.

Wondering what everyones thoughts are regarding how long to leave it in secondary and then how long to leave it prime in the bottle? So far it fermented for 2 weeks before the FG went steady. I have had it in secondary since 8/16 of this year and was thinking of leaving it there for 2 months and then bottle priming for at least a month as im told it takes awhile to get the carbonation going and im still without a kegging system.

Any advice or recommendations are welcome. Also, whats looking for bottling opinions about going with 22oz bottles instead of 12 oz'ers.

Thanks!


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Old 09-16-2012, 01:24 AM   #2
RobertRGeorge
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I think you are on the right track. I've left my dubbels in the secondary for 3 to 6 months, but that is because I ferment them out at about 60F and they just take a long time. I really like the 22s also. I've never bottled in 12 oz bottles because I either drink about 22 oz during the course of an evening, or pour two glasses to share. Plus, the 22s cut you capping cost and time in half! Woohoo! Bottle aging can be as long as you like for these beers. I opened one just recently that was almost three years old. Excellent.

Them Belgians put their dubbels in big bottles, so they must be on to something eh?



 
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Old 09-16-2012, 01:50 AM   #3
Polboy
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i ferment belgians like any other beers (primary till stable gravity then +2-3 weeks in the same primary or in 2ndary if i need primary fermenter for next batch), then i bottle and age for 3-6months before start drinking.

 
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Old 09-16-2012, 02:02 AM   #4
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Quote:
Originally Posted by RobertRGeorge View Post
I think you are on the right track. I've left my dubbels in the secondary for 3 to 6 months, but that is because I ferment them out at about 60F and they just take a long time. I really like the 22s also. I've never bottled in 12 oz bottles because I either drink about 22 oz during the course of an evening, or pour two glasses to share. Plus, the 22s cut you capping cost and time in half! Woohoo! Bottle aging can be as long as you like for these beers. I opened one just recently that was almost three years old. Excellent.

Them Belgians put their dubbels in big bottles, so they must be on to something eh?
Do you prime with yeast after that much time?
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Old 09-16-2012, 02:03 AM   #5
saazall
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Many true abbey and Trappist dubbels are brewed, bottle conditioned, and out to distribution in a matter of weeks, two months at the most. I have done Maredsous clones that tasted pretty close to the real thing in 2 months. Would aging help....probably but not necessarily authentic.
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Old 09-16-2012, 02:10 AM   #6
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Quote:
Originally Posted by saazall
Many true abbey and Trappist dubbels are brewed, bottle conditioned, and out to distribution in a matter of weeks, two months at the most. I have done Maredsous clones that tasted pretty close to the real thing in 2 months. Would aging help....probably but not necessarily authentic.
Maredsous is cellar aged for two months prior to distribution.

 
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Old 09-16-2012, 03:09 AM   #7
saazall
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Maybe true at Duvel but Westvleteren 8 (and 12) are out the door after 6 weeks from start of primary. Aging is not needed but a few days in the fridge is recommended to drop the yeast out.
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Old 09-16-2012, 03:52 PM   #8
RobertRGeorge
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Aging commercial beers is expensive. You have all the money tied up in the ingredients and process expenses and the incentive is to get it out the door and sold as quickly as possible. I stand my my contention that aging measurably improves the flavor, while I understand that this is the most subjective of value calls.

As to adding yeast after 6 months, I have not had to do that, but I recall reading that some breweries pitch fresh yeast to bottle, and it is not necessarily the same yeast used to ferment.

 
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Old 09-16-2012, 04:03 PM   #9
2ndFloorBrew
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I have heard of pitching champagne yeast if you need more yeast at bottling

 
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Old 09-16-2012, 04:09 PM   #10
ReverseApacheMaster
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Chimay is also lagered for a few months before it goes out.



 
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