[rgonzalez_me]

Is there any Belgian styles specialists?

I brewed a Belgian Brown Ale based on the now extinct Corsendonk Monks Brown Ale. I never had the privilege of trying this one before so I kind of feel in the dark with this is supposed to taste.

I used WLP530. It was in primary for 4 weeks and its been cold crashing at 45F for 3 weeks now. It attenuated greatly 1.009.

I know that a Belgian takes a lot of time to mature but so far it tastes a little very green (sour) I guess it is part of the wlp530 (westmalle strain) profile. I pitched at 65F and ramped up by itself to 73F.

How much longer do I have to wait? Is that sourness going to mellow out?(it is mellowing a little though)
How long should I cold crash it for? What then before bottling? Have you tried this beer? Any comments?

Any help is appreciated, I don't want to think it was a failure although I did everything right and it is still very early.

Thanks

[dmtaylor]

I never got sourness out of WLP530.  Could be a water or mash pH acidity thing?  Could also be contamination.  It should not be sour.

Also, after 7 weeks, it's done!  It's not going to change considerably in the fermenter anymore.  Keg or bottle today and start drinking!

Or if you don't like it, add fruit, or spices or herbs... or dump it.  I've done that too many times to mention.  It happens.  Better luck next time if that's the case.

[HoosierBrew]

I brewed a Belgian Brown Ale based on the now extinct Corsendonk Monks Brown Ale. I never had the privilege of trying this one before so I kind of feel in the dark with this is supposed to taste.

First off, I agree with Dave. Even a beer that's yeasty with 530 doesn't come off as especially sour to me, nor would Corsendonk Brown for that matter. I used to buy that beer a lot and it's basically a dubbel - malty with dark fruit, port and sort of chocolatey character. Since you say that the sour character is mellowing a little I tend to think it's not infection. I say package it now and then assess it after it's carbed up. Hopefully it'll have improved a little more by then. Keep us posted.