H
historian
I've got a Belgian Dubbel racked right now. The recipe I was following didn't call for any tweaking of the process, and so I wasn't intending to play with fermentation times, but I recently read a reference that for high alcohol, strong brews such as this a longer racking period might be preferable?
I was intending of bottle conditioning for a while, but should I let it be a little longer as it is?
And as a note, I haven't drank any of this yet and I'm already immensely proud. When I opened the primary fermentation chamber, the smell was wondrous, and took me back to my first chalice of Chimay red. Letting this one age is going to be a strain on my self control. Original Gravity was 1.070 and Gravity at racking was 1.022, and there was a little more activity in the secondary so I expect that to have increased slightly.
I was intending of bottle conditioning for a while, but should I let it be a little longer as it is?
And as a note, I haven't drank any of this yet and I'm already immensely proud. When I opened the primary fermentation chamber, the smell was wondrous, and took me back to my first chalice of Chimay red. Letting this one age is going to be a strain on my self control. Original Gravity was 1.070 and Gravity at racking was 1.022, and there was a little more activity in the secondary so I expect that to have increased slightly.