I have had a bit of a problem in the past with being impatient and drinking beers before they peak. I recently brewed an amber belgian strong (1.076 OG) and I would like to age it for quite a while before drinking it. I have begun aging my beers in the fermenters for a while before bottling them and I want to do that. So my question is how long would be a good amount in primary and how long in secondary. I was thinking primary for a month to start and maybe secondary for 4-8 weeks. The yeast is WL Trappist Ale. I am in no hurry to drink it and really want it to condition well.
Primary: Belgian Strong, Mr Beer experiment
Secondary: Dragon's Milk Clone
Bottled: Tittabawassee Brown Ale, Spiced X Mas Ale, Chinook IPA, Belgian Tripel, Oatmeal Stout, Cream Ale, Vienna Lager, Peach Wheat
Next:American Amber, Russian Imperial Stout, Abbey Dubbel, Saison