Bulk Conditioning Belgian Strong Ale

[crusader1612]

I've got a large belgian Dark Strong Ale on thebrewing cards thisyear, and as I'm looking at a long period without brewing I figured I might be able to brew something big, and let it age for a long time.

the OG is around 1.080-90, with the FG probably around 1.020-ish.
The plan is to ferment for 2-3 weeks, then rack to secondary for at standard temps for an additional 2-3 weeks. Followed lowering the temperature for cold crashing, and leaving to age at around 6-7degrees celsius for up to 3 months.

Is this ok to do and how will affect the final brew?

and how long can I age in carboy, before I';d need to rack again, or can I just leave it for 3 months?

and Lastly will I need to add yeast for bottling, when the time Comes?

Cheers, Rob.

 

[Cyclman]

You can age in secondary for months if not years.

 

[tyzippers]

You can age in secondary for months if not years.

+1

I made a 11.2% Abbaye Style Belgian Ale back in 2010. Fermented it just like a regular ale and then bulk conditioned it for about a year in the secondary. After that, I did add some yeast at bottling. I think I used WLP099 which was a big mistake. I should have just used the same Belgian yeast I used to ferment with. Reason being is that 099 is notorious for consuming every available sugar which over carbonated the brews. (I didn't know this at the time or I wouldn't have used it.) I may or may not have had to add yeast to bottle condition, but I didn't want to take any chances. I figured, "What's the worst that could happen?!" (I also made a starter: making a small mistake a bigger one) I bottled in reused 750mL Belgian bottles and corked them. I let them age for another year. They turned out fantastic except for the fact that they were WAY over-carbonated. A lot of the bottles turned into beer fountains when they were uncorked! None exploded, but There was some serious pressure in those bottles! I only have one left. Makes me sad.

 

[crusader1612]

bugger! thats not what I want.
would I get away without new yeast? the other option is the Dry cask Conditioned yeast?

I'm looking at much longer than 6 weeks, looking at double that, so I think I'm ok for time wise, its just a yeast issue

 

[homebrewdad]

I did an imperial nut brown ale last year that primaried for ~4 weeks and secondaried for ~4 months. Carbed up like a champ with no extra yeast.

You'll be fine with a three month secondary, and (depending on strain used) you probably won't need more yeast, as your ABV will be ~9%.

I'm a big fan of bulk aging bigger beers.

 

[crusader1612]

I did an imperial nut brown ale last year that primaried for ~4 weeks and secondaried for ~4 months. Carbed up like a champ with no extra yeast.

You'll be fine with a three month secondary, and (depending on strain used) you probably won't need more yeast, as your ABV will be ~9%.

I'm a big fan of bulk aging bigger beers.

Thanks. Will be using WYEAST 1214 from a harvested brew

 

[Cyclman]

+1

I only have one left. Makes me sad.

That's what I HATE about Belgos. They are so incredibly delicious onced they've aged for a long time, you drink them up, then they are gone.

I think my next one will be a 10G batch, it probably still won't last. :cross:

 

[tyzippers]

That's what I HATE about Belgos. They are so incredibly delicious onced they've aged for a long time, you drink them up, then they are gone.

I think my next one will be a 10G batch, it probably still won't last. :cross:

I'm probably never going to drink that one now because I'll always be looking for the perfect event/celebration, which there will never be a good enough one!

But to stay on task, I like bulk aging as well since the beers will be more consistent in the end.

 

[homebrewdad]

Thanks. Will be using WYEAST 1214 from a harvested brew

You should be fine, then; that yeast is good up to 12% ABV. The worst you will get a slow carbing bottles; I can't see the need for you to add more yeast.

 

[crusader1612]

Built a Belgian Session ale to get some yeast on this brew.
OG1.038
Than It'll be onto this... Unless I can get another IPA in between the Session Beer and Strong... 10 day ferment only I think?

 

[tyzippers]

Built a Belgian Session ale to get some yeast on this brew.
OG1.038
Than It'll be onto this... Unless I can get another IPA in between the Session Beer and Strong... 10 day ferment only I think?

That beer will not require any aging and probably wouldn't benefit much from age. I can't guarantee a 10 day ferment will be enough, your hydrometer will have to tell you that, but chances are it will be enough for the primary ferment. I'd still give it a week after it's finished with the primary ferment.

 

[crusader1612]

That beer will not require any aging and probably wouldn't benefit much from age. I can't guarantee a 10 day ferment will be enough, your hydrometer will have to tell you that, but chances are it will be enough for the primary ferment. I'd still give it a week after it's finished with the primary ferment.

This session brew is to merely get a yeast cake for my large beer coming up. This 1.038 beer will be drunk fresh as intended by the brewer... Thanks for the input though.

 

[tyzippers]

This session brew is to merely get a yeast cake for my large beer coming up. This 1.038 beer will be drunk fresh as intended by the brewer... Thanks for the input though.

Oh! I got ya! I misunderstood! Brew on!!!

Cheers!

 

[Cyclman]

+1

I made a 11.2% Abbaye Style Belgian Ale back in 2010. Fermented it just like a regular ale and then bulk conditioned it for about a year in the secondary. After that, I did add some yeast at bottling. I think I used WLP099 which was a big mistake. I should have just used the same Belgian yeast I used to ferment with. Reason being is that 099 is notorious for consuming every available sugar which over carbonated the brews. (I didn't know this at the time or I wouldn't have used it.) I may or may not have had to add yeast to bottle condition, but I didn't want to take any chances. I figured, "What's the worst that could happen?!" (I also made a starter: making a small mistake a bigger one) I bottled in reused 750mL Belgian bottles and corked them. I let them age for another year. They turned out fantastic except for the fact that they were WAY over-carbonated. A lot of the bottles turned into beer fountains when they were uncorked! None exploded, but There was some serious pressure in those bottles! I only have one left. Makes me sad.

You don't have to use the original yeast, as the amount of flavor added in bottling is incredibly minimal. But, as Ty said, you don't want to add a yeast that attenuates more than the original. Belgians should be fairly carbed, but you don't want bombs.