Coriander afterthought? Golden Monkeyish?

[clarenancy]

Greetings!
I'm quazi new to the brew world. So please bear with me.

I'm focusing on Belgian styles. That's what brought me to brewing. I have a lovely saison I was sipping on with the NZ yeast some kind man in another thread turned me on to.

Meanwhile there is a carboy of tripel happening in my swamp tub, and I've just opened a Golden Monkey. One of my absolute favorites.

Could I maybe make a coriander and orange peel tea and add it to my 2nd fermentation to put a layer of flavor on this tripel?

What besides coriander and orange do you taste in the Victory Golden Monkey?

Thanks in advance!
Clare

 

[Dog House Brew]

Taste of GM is their yeast. You could always make a tea, or just add them next batch. I’m guessing it will be good without any addition. I wouldn’t do any secondary ferment. I would just let it ferment a few weeks and bottle it. Secondary doesn’t do much and is a great way to oxidize the beer.