I have a question for a specific batch, but would like to know for future batches as well. Anyway . . .
I have a batch of La Chouffe in the secondary waiting for me to have the time to either bottle it, or clear out the last glass or two in my keg. It has been there for a while (probably two or three months) so if I bottle it I will need to add more yeast.
I have heard from some (Joe F., this means you, amongst others) that bottle conditioned beers taste better, in particular Belgians. However, since I will not likely be using the same yeast (I have some nice dry-yeast on hand, but no Ardennes Yeast) will I get anything special from bottle conditioning with a neutral American yeast, namely US-56, that I would not get from force carbonating in a keg? Is it worth it to actually buy a smack pack of Ardennes yeast and repitch before bottling or kegging?
As for generalizations, how about using secondary strains of yeast in all styles? Do you have to use the primary strain of yeast for bottle conditioning to be "better" than kegging? Will fresh yeast of any sort help the beer age better in bottle or in keg?
As for my batch of LaChouffe, I am either going to:
1) Keg it;
2) Add US-56 to it and bottle, or;
3) Order a smack pack of Ardennes, pitch, and bottle.
I generally keg everything, but Belgians are just special to me, so if I can get them to taste better I will go an extra step or two for them. I HAVE enjoyed kegs of homebrewed versions of Delirium Tremens, Rochefort 10, and I think a few other Belgian brews, so I know they're good that way. I am just wondering if they will necessarily be BETTER if I bottle them. Feel free to advise away.