DonGavlar
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- Nov 7, 2017
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So, as the title states, I plan on brewing a Belgian dubbel soon.
I've always read about people bottling their belgians and leaving them for months on end to condition. However, I plan on popping mine into a keg and getting it on tap.
The OG is looking at somewhere between 070-075. If I leave this in the fermenter for say 3 weeks and then transfer to keg, how long am I looking at before this is not only drinkable but enjoyable? Its just I dont really want to dedicate one of my kegs to the beer if its going to be months sat aging.
Am I better off just bottling and forgetting about it for a while? Any thought appreciated, preferably want it on tap.
I've always read about people bottling their belgians and leaving them for months on end to condition. However, I plan on popping mine into a keg and getting it on tap.
The OG is looking at somewhere between 070-075. If I leave this in the fermenter for say 3 weeks and then transfer to keg, how long am I looking at before this is not only drinkable but enjoyable? Its just I dont really want to dedicate one of my kegs to the beer if its going to be months sat aging.
Am I better off just bottling and forgetting about it for a while? Any thought appreciated, preferably want it on tap.