How long do you age Your Belgian Beers?

[phissionkorps]

Mine went from 1.088 to 1.021 in 3 weeks with biere de garde yeast fermented hot (~83 degrees). I haven't checked it since then.

 

[OZZ]

I'm gonna resurrect this old thread again to ask some questions about this process. I'm looking to do a Belgian dubbed and it Seems 1 month primary, 3 months secondary is about right then letting it age in the keg/bottle.

What temps are recommended on the secondary? I'm gonna use wlp500 because it's what I have.

So if I go 1 month primary, 3 month secondary, then bottle age for 6 months or so what temps should I use on the secondary and bottle conditioning stages?

If I keg instead of bottle, what temp should I age it at if in the keg?

 

[m00ps]

thats a lot longer than ive let any of my dubbels tripels or bsda brews condition. I primary for 4 weeks usually, then bottle and condition it in that. After 2 weeks theyve always been tasty, no detectable alcohol despite the high %. But 6 months down the road they are so much better. Agining will happen faster at rooms temps vs fridge or cellar

 

[Derek1985]

That's really long. 1-2 weeks primary. 2-3 weeks secondary. Maybe 2 months to bottle age. Save some for longer if you like but enjoy them!

 

[Qhrumphf]

I'm drinking a 2 year old Tripel right now. I have a 2 year old ~14% "Quad" (perhaps more accurately a Quint) that's coming into its own and will probably peak in another year or two. I have a 5 year old Brett Tripel with a few bottles left that's just fantastic.

But generally they don't need the age. Typically a week or two primary, a week or two cold conditioning, and if you did your job right they should be good. I like fresh big Belgians. But I also like em aged.

 

[SoggyWood]

For what it's worth, my process for Belgians is to primary for 3 weeks then keg condition for 3 months. No secondary.

Kegs condition at ambient in a closet. The closet stays cool because of other fermentation equipment in there.

Don't over think it. Your beer will taste great right after primary/secondary, but it will improve with age (in my experiences).

 

[OZZ]

For what it's worth, my process for Belgians is to primary for 3 weeks then keg condition for 3 months. No secondary.

Kegs condition at ambient in a closet. The closet stays cool because of other fermentation equipment in there.

Don't over think it. Your beer will taste great right after primary/secondary, but it will improve with age (in my experiences).

Thanks for the input everyone! I think this feels like the right way to go. 3 was primary and 3 months keg conditioning at ambient.

 

[Beerswimmer]

I don't secondary at all anymore. 3 week primary, bottle. I do 3 weeks in the bottle in a warm room to carbonate, then cellar for 6 months before I drink them.

 

[Komodo]

FWIW- many think that Tripels are best around 1-3 months, and don't need extended aging.

 

[OZZ]

Great info guys I appreciate it!