jtp137
Well-Known Member
Been brewing for a little over a year and this is my first post. I love making Belgian ales. I made a triple with westmalle yeast and a quad with Chimmay yeast. Both where good beers everyone loved them and they didnt last long. The only thing that I think was missing was that terrific Belgian yeast character. The beers where too clean. I want more yeast flavor, so when I made a Belgian X-mass In September I under pitched the yeast and ley fermentation get into the 80s. I kegged the beer in the beginning of November and this beer has no yeast character as well. I also made another triple recently I under pitched and sitting in primary for a week and a half. Does this beer need Months in the primary to develop the classic yeast flavor or does it need to sit in the keg or bottle for longer than a month?