Fermenting a Belgian Strong Ale - how long in secondary?

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Permalink Reply by Crusader-Rob on December 1, 2014 at 9:03am

SO YOU BREWED 8 DAYS AGO, OR ITS BEEN AT 1.011 FOR 8 DAYS?
I would tend to primary ferment for 2 weeks to ensure everything is relatively cleaned up, maybe longer, given the size of the beer. then from there, if you want to bulk age/seconadary for awehile around a month or so would work ok.

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Permalink Reply by Mat Lewisham on December 2, 2014 at 2:54pm

Cheers! I brewed on 18 Nov and it was in the primary for 8 days (instructions said leave for 1 week) I checked the gravity and it was at 1.011 (instructions have FG at 1.016-1.017) so I thought I should probably transfer to secondary at this point. Its now been in secondary for 6 days and the airlock bubbles once every 5-10 minutes.

I did add Yeast Nutrient in the final 10 minutes of the boil so that looks to have helped get the gravity. I must say I'm a bit nervous about adding more yeast 3 days prior to bottling but that's what my instructions say. 

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Permalink Reply by John H on December 2, 2014 at 4:16pm

Hi Mat

I have never tried that recipe but I am dubious that you would gain much by pitching another pack of the same yeast. I have come across some Belgians that use one yeast type for fermenting and another for bottle conditioning. I have also come across other advise that certain Saison yeasts that are notorious for stalling (i.e. WY3724) can benefit from another pitch of a clean ale yeast to finish the job.

My personal thought is that I would be tempted to not pitch the extra M27 in this case.

If it was me I'd check the gravity again in another 1-2 weeks and if it is unchanged I would consider bottling. This is assuming your temperature has been maintained (if your brew cooled too much the yeast may have gone to sleep and they might not be finished)

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Permalink Reply by Crusader-Rob on December 2, 2014 at 6:37pm

I wouldn't bother with additional yeast, you won't be aging long enough to warrant additional yeast. as above, let it sit for a couple of weeks for bulk aging, then if you want to bottle it, provided its stable, you can.

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Permalink Reply by Mat Lewisham on December 3, 2014 at 9:42pm

Thanks Rob, think I'll do this - I'm keen to give it another go later on so this will be a good test.

Cheers, Mat

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Permalink Reply by Mat Lewisham on December 3, 2014 at 9:41pm

Thanks John, I think the yeast has done a good job so was worried giving it another packet that it wouldn't have anything to clear up. I'll take your and Rob's advice of leaving it for a couple more weeks and then bottle it. Cheers, Mat

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