Why do Belgian beers require such a long time conditioning in the bottle to develop that classic yeast flavor. How do the Belgian breweries get them to market so fast when mine need to sit for up to four months to develop yeast flavor
I pitch at 68 and let rise to high 70's over a weekdaksin said:The yeast flavor is generated during fermentation- how are you treating your yeast (temperature, pitching rates, oxygen etc)?. Aging helps clear the beer and allow some flavors to meld a bit with the bigger beers, but no flavor is generated during that time.
Are you using length of time to determine the transfer from primary to secondary or gravity readings? You may want to actually transfer to secondary quicker than what you are doing and then actually lager your beer at around 45-50 degrees F to get the best performance out of your yeast. Belgian yeast works very quickly and tends to excel profile-wise when given a short primary and extended lagering phase.I pitch at 68 and let rise to high 70's over a week
Use mr malty for pitch rate
For oxygen i just shake it and use yeast nutriant
Keep in primary for 2 weeks and secondary month with cold crash for week
Until someone experiences the change they go through they really have a hard time understanding just how much they do change. I still have two bottles of the first Belgian I brewed 2 years ago. Part of me wants to drink them but part of me wants to save them even longer. I will be sad when they are gone.Beergolf is dead on with his observations that is exactly what I have experienced too. Especially with my BDSAs (my favorite Belgian style). They seem to take about a year to get really good and just seem to get better and better in the time following.