Dear BN Army,
I just brewed my first Belgian Specialty Ale. I fermented the primary ale on wine yeast, the idea being that I would give the Brett Clausneii some sugars consume during secondary fermentation. The beer is about 2 months old. I have had a pellicle for a couple weeks, just tasted the beer, and I get the characteristic sandalwood and citrus peel in the aroma and flavor. I am wondering whether I should continue warm conditioning the beer or if I should keg now. What do you think I should expect in terms of flavor if I keep the beer warm?
The recipe is below:
Belgian Pilsner 7.5 lb
Belgian Wheat 1.5 lb
Flaked Oats 0.5 lb
Belgian Aromatic 0.25 lb
Mashed at 149F
Light Candi Syrup 1 1b (added at end of boil)
German Tettnanger 25 IBU FWH
Styrian Golding 4 IBU 15 min
Styrian Golding 0.5 oz End of Boil
Primary (bucket): Lalvin 71b 1122 - 65F for 2 weeks
Secondary (glass carboy): 2 vials of Brett claussenii 65F for 6 weeks
The beer has aged for 8 weeks total.