After making my first Belgian Golden Strong I've read that high gravity beers need more time conditioning to remove diacetyl/attenuate the warm alcohol flavors, and a lot of people here let it sit in primary/secondary a lot of time.
The sample I just drank to take the gravity (day 8, from 1083 to 1012) tastes more like wiskey than beer. So I panicked.
The thing is that I need my primary bucket to make more beer, and the secondary it's a bit dirty even after washing it I just don't feel like using it (at least for this beer).
Is there any diference from conditioning in primary/secondary and bottle? If I bottle it I don't care if it sits in my cellar 1 month or 1 year, but I would like to know if there will be any difference.
The sample I just drank to take the gravity (day 8, from 1083 to 1012) tastes more like wiskey than beer. So I panicked.
The thing is that I need my primary bucket to make more beer, and the secondary it's a bit dirty even after washing it I just don't feel like using it (at least for this beer).
Is there any diference from conditioning in primary/secondary and bottle? If I bottle it I don't care if it sits in my cellar 1 month or 1 year, but I would like to know if there will be any difference.