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teucer · 05-07-2012, 11:11 PM

For my strong Belgians, I ferment for a week at the high end of ale temperatures (I don't bother starting cold and ramping up, the way some of the abbey breweries do it), then chill to just barely not freezing for two weeks, then pitch new yeast and bottle. If you do it this way, though, he new yeast is a must - most Belgian yeasts (including Wyeast 3787, which is my go-to for this sort of thing) won't perk back up very well after the cold crash.

johnbrain · 05-10-2012, 06:15 AM

What do you think of 32 IBU's? Software indicates it will still be slightly malty.

**beergolf** · 05-10-2012, 12:22 PM

32 IBU's will give you a BU:GU ratio of .36, very close to the recommended .37 ratio.

Instead of using IBU's when designing a recipe it is much better to use BU:GU ratio.

Take your expected OG (1.088) and the IBU's (32) divide the 32 by 88 which will give you the BU:GU ratio.

Here is a good reference of BU:GU ratios per style.

http://www.madalchemist.com/chart_bitterness_ratio.html

teucer · 05-10-2012, 01:43 PM

Also worth looking at the ratios in some authentic Belgian versions of the style.

Achel Blond 8: OG 1.078, 30 IBU, BU:GU .38
Chimay Blanche: OG 1.069, 35 IBU, BU:GU .51
Westmalle Tripel: OG 1.081, 39 IBU, BU:GU .48

Note that Westmalle is often regarded as the prototypical tripel, and is the highest IBU of the three. Of the three authentic Trappist tripels, 30 IBU and .38 BU:GU ratio is the least bitter. Of course, many authentically-Belgian tripels that don't come from monasteries are lower, as are most American versions of the style. The BJCP style guidelines say it can be as low as 20 IBU, but if you're going for authenticity I wouldn't do that unless you have a fairly low OG for the style as well.

(I've only made a tripel once, and it was really a slightly stronger blond variant of my Achel Bruin 8 clone, at OG 1.090 and 22 IBU, for a ratio of .26. If I were doing it again, I'd use 50% more bittering hops, for 31 IBU and a ratio of .34.)

solbes · 05-10-2012, 01:50 PM

Yeah I'd target 30-34 IBU for a Tripel (I've made 2). Love the 3787 yeast, its a beast. Make sure you pitch a nice starter thats been decanted to have enough cells for the job. Give them some yeast nutrient and aerate too. You want a tripel that's finishes sub-1.01.

Definitely switch to 5 gallon batches. Brewing is a lot of work, you might as well get as much out of your fermentation vessels as you can. If you're drinking some of these at the end of summer, great. But saving half the batch for 9-12 months post-brewing will be rewarding for you. The yeast continue to provide different flavors over time.

I like the temperature ramp for Belgians. Start in mid 60's for 2 days, then ramp 1-2 degrees a day to a peak in the low 70's as it finishes up. You still get plenty of belgian character with this method and you avoid fusel alcohols. Also the hot alcohol flavor takes less time to mellow out, which is really in your best interest if you plan on drinking these in 4 months. I would primary for 4 weeks, secondary for 4 weeks, carbonate for 4 weeks, and lager the bottles in a fridge for the last 4 weeks (if they are carb'd). Those you don't need for the party, keep in a basement or cellar for aging.

Also about the belgian yeasts not perking up again after a cold crash, not sure my experience agrees. The fridge I use as a yeast bank for long term storage is 34 degrees. I've made yeast starters from 3787 after 6+ months in the fridge and it started right up.

teucer · 05-11-2012, 03:05 AM

Quote:

Originally Posted by solbes

Definitely switch to 5 gallon batches. Brewing is a lot of work, you might as well get as much out of your fermentation vessels as you can. If you're drinking some of these at the end of summer, great. But saving half the batch for 9-12 months post-brewing will be rewarding for you. The yeast continue to provide different flavors over time.

In an ideal world, totally this.

On the other hand, when I started doing temp control for authentic Belgian schedules it involved a mini-fridge in which I could fit a three-gallon batch but not five... which just means I had to brew more often, and I'm OK with this.

johnbrain · 05-11-2012, 06:13 PM

Thanks gang. Brew day is here. Made a starter earlier in the week with wlp500. In the future I'll pay more attraction to ratio than actual IBU's. ironically i did just that with my oatmeal stout recipe.

My only concern tonight is I've never added dme at flameout and now I'll be adding 6#'s plus 2#'s sugar. I've read the whisk method works.

I don't have much for temp control either. I'll put my fermenter in Water bucket with ice and a towel over it for a couple days then it still probably sit around 74. Just need to decide between my garage and my brew closet. Closet might not warm up enough actually.

Thanks for all the advice.

johnbrain · 05-13-2012, 03:30 PM

Quote:

Originally Posted by solbes

I would primary for 4 weeks, secondary for 4 weeks, carbonate for 4 weeks, and lager the bottles in a fridge for the last 4 weeks (if they are carb'd). Those you don't need for the party, keep in a basement or cellar for aging.

Do others agree? Happy to go by this. Not sure I can ramp up the temp slowly. Right now the carboy is in a bucket with water around 63. To ramp it up I intend to keep removing some of the water buffer.

This is one robust fermentation. I made a starter but at 12 hours it was quiet. Took my son to a track meet and when I got home krausen was filling the head space. Shortly after it was going through the blow off tube with no issues.

Thank goodness. I have 3/8 tubing running off the top of an 3-piece airlock. it's angry in there.

johnbrain · 05-21-2012, 03:14 PM

It's warming up this week in San Marcos. Low-mid 80's. My garage remains decently cool but I've taken a little water out of the buffering bucket and added a wicking compression shirt for the next few days. Overkill ? Do i risk keeping my Tripel too cool?

I plan on keeping it in primary for a month. Should i even bother checking the gravity? It's been in primary a little over one week. I smell clove, banana etc when i sniff from the airlock.

**ZombieBrew83** · 05-21-2012, 03:51 PM

Do you have a thermometer in your water to know where your temps are at? I don't think the shirt is overkill. How fast is it bubbling? You can probably start to ramp up your temps if you like. I usually only control temps for the first few days to a week during the yeast reproduction phase.