I'm just over a week into fermenting my first Belgian golden strong, and I'm trying to decide how to wrap up fermentation. I used WLP570, and it's important to note that I have to bottle rather than keg. I've been at 68 for 9 days in the primary. Recommendations from two weeks on are all over the place: leave on yeast for 6 weeks, move to secondary, raise temp, etc.
Anyone with experience willing to weigh in?
It may be useful to know that I started at 1.082 and am currently at 1.024. Thank you.