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Old 07-29-2008, 03:05 AM   #1
Jul 2008
Minnesota, Twin Cities area
Posts: 273
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I was just looking at a tripel kit, it has a note saying to let the beer sit in the secondary for 9-12 months to allow the flavors to blend properly. It seems like doing this would be somewhat detrimental to the yeast, and there would be none left when it came time to bottle. Would it really make a difference if it was in the secondary for that long vs. letting it bottle condition for that long?

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Old 07-29-2008, 03:08 AM   #2
BarleyWater's Avatar
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
Liked 23 Times on 17 Posts

You would either have to add yeast at bottling or keg. Bulk aging creates very different profiles from letting it bottle condition for a long time.

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