I was avoiding to brew big beers since bottle conditioning took a loooong time. Now that I started kegging, I decided to brew a 10% ABV Belgian Golden Strong and used table sugar as per a recipe in Experimental Homebrewing. It was a different recipe, just the sugar part is similar. I used a Lallemand Abbaye dry yeast. Fermented at 18°C and ramped up to 21°C 4 days later. The fermentation was done rather quickly, but since there was strong sulphur and fusel alcohol aromas, I waited 11 days and, although the smell hadn''t gone, yet, I cold crashed for 3 days, fined with gelatin, and kegged another day later. It's been 8 days since kegging and while the sulphur is gone, I can still smell taste fusel alcohols. I've been reading that people condition for a couple of month. Do you think this may help it clearing up? If so, should I take it out of the refrigerator and crack it open or cold conditioning under pressure would have similar results? At this point I'm about to dump the thing and move on.
Submitted March 15, 2016 at 08:30AM by brewer211 http://ift.tt/1P9mk02 Homebrewing
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