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OK, so a couple more questions about bottling this. - How much do I need to fret about bottling this in standard 12 oz. bottles vs. champagne bottles? - Also, I have some healthy yeast in the fridge (WLP530 scraped off the top during the insane 6" high krausen period) - should I add that...

Edit: Adding the dark belgian candi sugar post-primary fermentation sounds like a cool idea for future batches, but I would rather not push the ABV much above 8%, where it currently is.

Is color the only area where i'm off style? If so, whats up with BrewersFriend's guidelines of 12-22 SRM for a BDSA? I tried classifying it as a Dubble, but the gravity too high.. and I can't help the psychological effect of seeing all those little green check marks. Also, I totally had 1lb...

Yeah.. again, super n00b here. Drafted up this recipe with almost zero outside input and BDSA seemed the closest style comparison based on the BrewersFriend calculator. The calculator had it coming out around 15 SRM, and the real thing looks like it could be 16 SRM. Serious question: what...

So what differences could one expect between aging before bottling vs. aging in the bottle? (in the case of bigger Belgian beers, to be specific)

Cool, I was leaning towards not messing with the secondary. So, if you had to characterize or quantify the difference between aging in primary (with an airlock) vs. aging in bottles (sealed) for a few months, for a Belgian beer like this, what would the differences be?

Hey guys, Total noob here, first post, etc. I'm currently brewing my 8th brew (extract), a Belgian Dark Strong, and trying to plot my next move with it. I brewed this to try and switch things up and utilize the warmer temperatures in my apartment, after a few harsh IPAs plagued by runaway...