Belgian Grand Cru Update

Last weekend we made a Grand Cru and this weekend at some point we’ll probably rack it into a secondary fermenter to age the beer for a while before bottling.

We’ll sterilize our secondary fermenter and siphon with One-Step and then siphon away.  What this will do is get the fermenting beer off of the used up yeast so that they don’t contaminate the flavor of the beer.  If you bottle your beer after two weeks or you, you wouldn’t have a problem with the spent yeast adding other flavors to the beer, but I want to age the beer for a while before I bottle it.


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