Is secondary necessary for strong belgians? I dont have any experience with belgian yeasts yet. I'm brewing up a 9% golden strong and am debating on doing a long secondary or just straight to kegs like I would do for most other beers. If i do go straight to kegs it will sit for about 6 months - but I'm wondering whether the secondary is needed for clarity with the belgian yeast.
secondaries necessary for belgian strongs?
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I opted for 5 weeks in primary and then a long bottle conditioning period...it took three months for my 1.090 one to carb and lose the hot alcohol taste.
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