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|brianlovesbeer34 • 04/10/2019 at 10:46pm|
Primary for 2 weeks, dry hopped, left in primary another 6 days. Bottled. If done again, I'd probably leave in primary for 3 weeks before dry hopping, then allow to bottle condition at least 4 weeks.
All in all, quite happy with it. The candi sugar (I think) remained a bit sweet and made the beer intensely belgian, which overshadowed the hops. Hops did come forward the longer it conditioned, but remained quite sweet. Next time...consider brown sugar or table sugar instead of candi sugar for a bit drier, less sweet version.