[mihalybaci]

I'd let it rip once it starts on the downslope of fermentation.

According to BLAM Duvel "ripens" in the bottle at warm temps for about six weeks IIRC.

The Duvel website gives the complete fermentation/conditioning schedule with temps. It looks like the final resting period is 6 weeks at ~41*F

[euge]

Dusted off my copy of BLAM. It's been a few years and am mixed up. Lagered for 3 weeks and then it's about 10-14 days at 75F in the bottle.

Ah so they lager Duvel again at 41F for six weeks... I stand corrected.

[mihalybaci]

I checked the Duvel conditioning schedule two Januaries ago for a failed gluten-free golden strong ale (it turns out lagering in my garage was a bad idea), and I was surprised to see the low temps.

[euge]

I've got a hankering for Duvel now.

Seven years ago a 4-pack was $6.99... Now the same is $15.99! Which rules out my ever purchasing it again unless I hit the lottery.

Time to brew some Golden Strong... Sigh.

[narvin]

Cold conditioning can be beneficial for all beer once fermentation is done, not just lagers.  Be careful, though, about the aggressive schedules you read about from commercial breweries.  You want the beer to be done fermenting, and I've found that you're unlikely to get that to happen as fast as they can on the commercial scale.

[euge]

What I'll probably do is crash for a few days before bottling to drop any remaining crud. Keep at room temp to carb for a couple weeks to a month and then lager.

[snowtiger87]

Thanks for all the info. Euge - why do you think I brew a Belgian Golden Strong? Too expensive to buy.

I already have some WLP 550 so I think I will get some WLP 570, brew 10 gallons and ferment side by side to see which one I like better.

[kylekohlmorgen]

WY PC Canadian/Belgian strain. It's restrained with gentle apricot and lemon character. Very very nice yeast for a light colored belgian.

I've had some GREAT beers made with that strain. It's the yeast from Unibroue, per Mr. Malty. Great all-around Belgian strain.

[punatic]

Gordon Strong has a cousin in Belgium?!  Far out!  Who knew?   

[beer_crafter]

light colored belgian ales, and i'll include saisons in that group, are some of the easiest all-grain beers to make, and some of the most expensive to buy.  Great beers to homebrew. 

[tom]

Thanks for all the info. Euge - why do you think I brew a Belgian Golden Strong? Too expensive to buy.

I already have some WLP 550 so I think I will get some WLP 570, brew 10 gallons and ferment side by side to see which one I like better.

I love using 550 for a Belgian Blond.  (Split the mash and add some sugar to the second half to make a Belgian Golden Strong too.)

[snowtiger87]

But you don't like Belgians 

[tom]

And that's why I split them.   

[AmandaK]

I use WLP570 like others have stated.

My ferm schedule is something like this:
64 for the first 3-4 days
Slowly ramp to 80 over the course of 10-14 days
Hold at 80 until FG is reached
'Lager' on yeast cake for 3-5 weeks around 38
Bottle condition 4 weeks.

I don't have any problems with fusels using this method and I get a lot of pear esters with a subtle spicy note in the background. Pepper maybe?

[snowtiger87]

Update: I brewed 10 gallons on Saturday and they are fermenting like mad in my cellar. Pitched around 65*F. The WLP 570 already blew the top off the 6.5 gallon fermenter and burbled out some yeast on thr floor. The WLP 550 is a little calmer.