freeland

Recipes 

I am really wanting to brew the Tripel IPA from Austin Homebrew and wondering if any one has tried it and had any suggestions. It looks great and so far all they have provided has been amazing, but this is a different brew than I've ever tried before.
Also I was wondering if anyone knew anything about the double pitching option and if there was really much difference b/n the dry yeast and white labs trapist ale yeast for this brew.

Thanks for the advice

Suthrncomfrt1884

Recipes 

I've not used this kit, but I've made belgian IPAs and tried commercials, and I love them all.

Huge difference in yeast. Personally, I'd use the Wyeast. I feel like wyeast gives more of the trappist flavors that I look for in belgians. Everyones opinion is difference on this though.

As for double pitching...no. Just make a starter and don't worry about it. If you go with dry yeast, then yes, you'll probably want to double pitch.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

freeland

Recipes 

Thanks for the suggestions and advice. I will do the Wyeast like you recommended. Any other suggestions for my first time Belgian brew?

EvilGnome6

Recipes 

I've brewed nothing but Belgians for the past six months. Here's what I've learned:

1) Mash at low temperatures (149-150)

2) Pitch cool and let it rise (I typically pitch 5 degrees below the stated range for the yeast and let it go to the very top of the range)

3) If the recipe calls for sugar, add it to the after primary 3-7 days, do not add it to the boil

4) If your fermentation is slow or you're brewing a high gravity ale, pitch some fresh yeast at bottling time

Jenks829

Recipes 

What is the benefit of this?

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On Deck: Peanut Butter Stout (experimental), Honey or Mead Porter, Belgian Noel, IPA, Hefeweizen, American Pale Ale

Primary: English Mild, Dunkleweizen

Secondary: Russian Imperial Stout

Aging in bottle:

Drinking: Apfelwein

Suthrncomfrt1884

Recipes 

The benefit is you're slowly feeding your yeast instead of overwhelming them with so much simple sugar. I like the suggestion, but it's not necessary with lower gravity belgians.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

Brew-boy

Recipes 

If you only adding a pound of sugar there is no need to add it to the fermenter. A healthy yeast pitch will eat it and still be hungry for the malt sugars. When you get to adding 3lb or more I would feed it slowly in doses to the fermenter.

__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/

Diablotastic

Recipes 

I'm preparing for my 1st IPA tripel also....I've never used a starter and the majority of Ales I've been doing latley have used dry yeast. How important is the use of a starter in a beer with a 1.075OG?

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The Metal Kettle Brewery
Rockdale USA est 2007

PRIMARY:Empty
SECONDARY:Empty
KEGGED:Orange Kolsch (BM's)
KEGGED:House Rye Pale Ale
ON DECK:Centennial Blonde

Suthrncomfrt1884

Recipes 

If you use dry yeast, you don't need a starter. If you use liquid, then it's very important to use a starter. I do starters for anything above 1.050. Even below 1.050, it's a good habit to get into.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

freeland

Recipes 

OK. So with me being a newbie and just using dry yeast before, how do you use a starter if you're not doing a DME, and just grain or mini mash? Meaning how do you pitch it if you don't make the wort until the day of with grain. Probably a dumb question but I had to ask. Thanks again