Keg-conditioning A Dubbel?

[remi]

I've got a Dubbel (based on Doc's) in the fermenter which has finished 3 weeks in primary and gotten down to 1.018 with Abbey Ale II- was planning to rack this off tomorrow.

I've only got PET bottles, and was planning to keg the bulk of it, and put a few litres in bottles for storage. My question is- after purging with CO2, how long should I leave it in the keg to condition- at present the alcohol in it is quite harsh and it could do with some down time. And if conditioning the keg, is it better to condition at ambient temp (about 18C in my garage) or in the chest freezer? Or am I better to bottle condition the lot for several months?

Appreciate thoughts...

remi

 

[3G]

I just gave a belgium darks strong ale 2 years in a keg at room temp and it is drinking beautifully now.

 

[devo]

great minds think a like remi. I finished fermenting a 20ltr dubbel just last night, bottled 9ltr and kegged 11ltr(sugar primed) and plan to let sit for about 6 - 12months before hooking in.

 

[revdrjbob]

Remi,
just wondering what your Dubbel started at og wise, as you should be able to get it a hell of a lot lower in FG than 1018. I've got one on the go at the moment, started at 1065, and should finish at 1010. Belgians should finish quite low in fg to ensure "digestability", so no high finishing gravity. The final product should probably be carbonated to 3 or 3.5 volumes of CO2, so for Keg-conditioning, I'd suggest about 170g of sugar and condition for about 3 to 4 weeks. Give it extended aging for bigger OG's.

Hope this helps,
TIM

 

[remi]

thanks tim,

started at 1.076 (efficiency slightly better than i had hoped) and took off like a rocket as it was pitched onto the yeast cake of abbey ale II from a belgian pale. thanks for the tip re: sugar quantity, i've only ever force carbed my cornie kegs up until now. i guess i'll put it down for at least a few months.

remi