So you guys might remember my previous post about a Belgian Golden Strong Ale. That one was actually a "starter" for this one. What are your thoughts about it? I intend to fermet it with Belle Saison at 23+°c.
this post was submitted on 17 Jul 2023
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Homebrewing - Beer, Mead, Wine, Cider
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Thanks for the replay. I've brewd a handful of dubbel and one trippel before, but have gone way wrong in the French oak to the point it got unbearable. It took something like 8 months to start been drinkable, and It was over in something like a week hahahah. For this one I'm using Lallemand Belle Saison, starting in 20°c and just letting it go till is stops rising. Gonna set my tic to 30°c - the upper temp limit specified in the yeast chart and let it go its way. Guess priming with 6sh g/L of table sugar and letting it set for a long time is the way to go, although it's gonna be tough to handle the drinking desire hahahaha