So I am sitting here with a small glass of my Belgian Golden Semi-Strong, enjoying it tremendously and noting absolutely ZERO hint of cidery flavor. I mostly restrained myself from cold-crashing, though I did turn the temp down by 10 degrees (66 to 56) the day before I did a closed transfer to the keg. I kegged it a week ago and first tasted it last night. Another week or two in the keg will make it a better beer (it’s a 2.5 gallon batch so I need to go easy on the “sampling” 
), but I’m relieved and happy with how it is developing. Thanks to everyone for all the good input and ideas.
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