tag:blogger.com,1999:blog-3537147682557117770.post3860605984645286899..comments2009-08-22T09:20:20.136-06:00Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3537147682557117770.post-3645374537484413012009-08-22T09:20:20.136-06:002009-08-22T09:20:20.136-06:00good to know. the Belgian I was referring to was a Belgian golden strong.Adamhttp://www.blogger.com/profile/09688546442746669587noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-47606268969281288312009-08-21T19:53:05.431-06:002009-08-21T19:53:05.431-06:00This beer specifically? Well, it has to be ready by Oct 3rd. So it will be fermenting for about 3-4 weeks. Then kegged and carbonated/conditioned for only about 3-4 weeks.<br /><br />I&#39;d like it to go through a secondary, to condition, and then be kegged for a month or two, but we have a strict deadline. A tad yeasty, it should still be quite delicious.<br /><br />Tripels, from my understanding, are a high gravity ale, that really aren&#39;t aged, and best fresh. Though, sometimes some of the flavors are a bit intense and need some time.Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-86348814305766991782009-08-17T11:39:14.054-06:002009-08-17T11:39:14.054-06:00How long will you leave this to ferment, and if you&#39;re bottling, how long in the bottle? The last HG belgian I made wasn&#39;t complete for 6 months, and was best after a year (of course it was worth it).Adamhttp://www.blogger.com/profile/09688546442746669587noreply@blogger.com