I'd like to reuse my Belgian yeast (Zymoferm Z039 Belgische Klosterbiere und Ales) and I'm looking for information on how long various Belgian beers should be matured. My cellar capacity is very limited so I'd rather not brew anything that requires > 6 months of aging, and additionally, by my wife's request with OG no higher than 1.075.
I like Leffe Blonde. The syle for Belgian Blonde Ale fits the OG requirement, but the question on maturation remains. How long these beers should be aged?