Belgian Golden Strong Ale

[tgmartin000]

Ha! Since that's the case, I was going to say you should bulk age it for a couple months before bottling. I did a tripel last summer that I bulk aged for 4 months and bottle aged for 4 months. Turned out great, won me my first medal.

As long as the temp stays consistent at 69, you should be OK. In a few days try to start raising the temp, though. Probably at about day 4.

 

[StusBrew]

Well, day 2. Still going strong. Testing temps. around the "Ponderosa". Nothing higher than 69 right now (ugh... 69 is equivalent to like 666 or someting right. Just opposite. Whatever!)

What is wrong with me? It's like 10:45 p.m. right now and 73 degrees F right now. I've been opening windows and doors and getting fans going all night and getting to 67 degrees in mornings if lucky. And I'm considering not doing that to get temps. into 80s. Is there really anything wrong with me??

 

[StusBrew]

So...It's been exactly 2 weeks since brewed it. It was pretty vigorous fermentation for 2 days, maybe 3 days. I had blow off tubing on it in basement at 67 or 68 degrees F. At end of day 2 it looked a little slower. So took off blow off tubing, inserted airlock and hauled it upstairs to where it got to 74-ish at highest during rest of fermentation. After got it upstairs and about 40 minutes later I come into house and krausen is now coming out of airlock! thought I was done. Reinserted blow off tubing for another 3 days just to be sure. So day 6 activity had greatly declined!
I took gravity and a tasting on day 9 or 10 I think. It went from 1.072 to 1.004 -ish. It was past 1.004 but not to 1.006. Could be 1.005. Tasted AWESOME. Wow. Yeast not clearing up, so transferred to a secondary carboy and going to wait another week or so before bottling. Besides, moving also. so rather move one container than 2 or 3 boxes containing 50 containers.

 

[ChuBru]

When i add sugar to my bgsa's i boil up the sugar with literally 1 drop of fresh lemon juice..i dont know if it makes a difference but adding a touch of acid helps invert the sugar making it more fermentable i heard..it doesn't hurt so why not