Greetings,
Time wise my Strong Belgian Golden Ale is done with secondary fermentation. The only thing is it has a wheat like cloudiness to it still. The only picture I’ve ever seen of it shows it a bit clearer. It smells good everything has gone to plan. Has anyone made this before? Did it look a bit hefeweizen’ish before bottling? Should I let it sit longer? It’s been 10 weeks at the right temp.
Haven’t made it before but 10 weeks would be time for a taste. Chill one for three days. Three days seems long but you’ll want to find out if it comes out of the bottle clear with a good chill time.
Personally, I feel in general it never hurts to cold crash and hit it with gelatin. Unless it’s a style you prefer hazy.
3 Likes
