jonathanchapman1
Well-Known Member
More details in this thread: https://www.homebrewtalk.com/f163/high-temp-high-gravity-belgian-question-422758/
My question is this: I started fermenting a 1.086 Belgian Dark Strong 3 weeks ago at about 70 degrees. I ramped up to 80 after about a week.
So checked my gravity this weekend and it was at 1.024. This is the high end for the style. It tastes really good, though a tiny bit of alcohol burn (i'm guessing those are the fusels that will hopefully age out).
I have had it locked in at 80 degrees now for about 3 weeks.
I am thinking keep it at 80 for one more week, see if gravity changes at all. If it does, another week at 80. If it doesn't change, I'll turn the heater off and just age her for another month or 3 at room temp.
Does this sound reasonable or should I do something different? Transfer to secondary for my 3 month aging or leave in primary? Room temp or colder?
Thanks for everyones help so far!
My question is this: I started fermenting a 1.086 Belgian Dark Strong 3 weeks ago at about 70 degrees. I ramped up to 80 after about a week.
So checked my gravity this weekend and it was at 1.024. This is the high end for the style. It tastes really good, though a tiny bit of alcohol burn (i'm guessing those are the fusels that will hopefully age out).
I have had it locked in at 80 degrees now for about 3 weeks.
I am thinking keep it at 80 for one more week, see if gravity changes at all. If it does, another week at 80. If it doesn't change, I'll turn the heater off and just age her for another month or 3 at room temp.
Does this sound reasonable or should I do something different? Transfer to secondary for my 3 month aging or leave in primary? Room temp or colder?
Thanks for everyones help so far!