*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > General Techniques > Belgian Tripel - Worth the Wait
Reply
 
LinkBack Thread Tools
Old 11-28-2011, 11:28 PM   #1
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,344
Liked 115 Times on 89 Posts
Likes Given: 14

Default Belgian Tripel - Worth the Wait

I've been sampling my Belgian tripel every month or so since bottling and it's been quite a roller coaster ride. Things started off hot/solvent, turned cidery for a month or two, tasted tolerable at about month 4 or 5, and then went south again for a few months with a grainy flavor. After my last bottle, I figured it wasn't going to get much better, so I forgot about it for a while.

Last week (month 10) I put a bottle in the fridge on a whim. The family was hanging around the table a couple days later and I pulled it out to sample. Holy cow, what a difference 10 months makes! It's spicy and fruity. It has a nice malt profile but a clean, dry finish. The alcohol bite is gone; just a pleasant warming. I can't believe the transformation. It's a thing of beauty.

Just thought I'd pass that along to anyone with a tripel that keeps calling them from the basement. Let it sit. It will be well worth it.

__________________
tagz is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2011, 11:32 PM   #2
insubordinateK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: raleigh, nc
Posts: 255
Liked 5 Times on 5 Posts

Default

Similar experience with my tripel. It started off with a medicinal taste or phenolic character - not really pleasant. It has gradually gotten much better over the last 3 months with this character significantly subsiding giving way to some great flavor from the yeast (Wyeast Trappist High Gravity). I probably brewed it 6 months ago.

Interesting beer so far.

__________________
insubordinateK is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2011, 10:27 AM   #3
Calichusetts
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Calichusetts's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Plymouth, MA
Posts: 2,389
Liked 244 Times on 173 Posts
Likes Given: 651

Default

I'm trying to get on the whole "patience" bandwagon here but I sabotage myself everytime...I have yet to have a Tripel survive more than 3 months...but every time I read a post like this...it gives some more encouragement

__________________
Calichusetts is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2011, 02:28 PM   #4
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

Time is definitely a key ingredient to a good tripel (or dubbel or quad). For people who insist aging is only necessary if you underpitch or underaerate, I point to the trappist breweries that lager and/or age their beers for months before shipping out to retailers (e.g. Chimay).

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2011, 04:03 PM   #5
insubordinateK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: raleigh, nc
Posts: 255
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by Calichusetts View Post
I'm trying to get on the whole "patience" bandwagon here but I sabotage myself everytime...I have yet to have a Tripel survive more than 3 months...but every time I read a post like this...it gives some more encouragement
The key to "patience" is having a lot of brews in different stages.

Cheers.
__________________

Data is good. Post your data.

insubordinateK is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2011, 04:29 PM   #6
superslomo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Beacon, NY
Posts: 171
Default

I am finding that the semi-tripel (added too much water into the primary, so wound up undershooting the specified OG, but got a decent alcohol content from the Wyeast High Gravity yeast) has definitely gotten better over a few months.

Dubbel had some bubblegum flavor that has now dissipated as well.

__________________

Fermenter 1: Empty
Fermenter 2: Empty
Fermenter 3: Empty
Fermenter 4: Empty
Carboy/Fermenter 5: Cider

Bottled: 2xPetite Saison D'Ete, Hefeweizen, Apricot Honey Wheat, Raspberry Honey Wheat, Dubbel, Belgian Blond mess, Caribou Slobber sort of, Nukey, Pumpkin, ESB
Planning: Scottish 80, Stout, Honey Weizen, Petite Saison, IPA

superslomo is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 11:12 AM   #7
GGGsPorter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Puyallup, WA
Posts: 41
Likes Given: 3

Default

Just finished kegging my first tripel after 5 weeks in primary. Has a bit of hot mouth feel currently. I'll be curious to see how it ages @ 38* in keezer under C02. Mistake?

__________________
GGGsPorter is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 11:31 AM   #8
Wvbrewer77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: martinsburg, wv
Posts: 38
Default

From what I have read big Belgians need a long time to mature. I made a Belgian Framboise and it did come around till after 9 months and should be even better in a few more.

__________________
Wvbrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2011, 02:27 PM   #9
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,344
Liked 115 Times on 89 Posts
Likes Given: 14

Default

Quote:
Originally Posted by GGGsPorter View Post
Just finished kegging my first tripel after 5 weeks in primary. Has a bit of hot mouth feel currently. I'll be curious to see how it ages @ 38* in keezer under C02. Mistake?
That's going to slow down the aging quite a bit. I would seal it and put away at cellar or room temps for a while.
__________________
tagz is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2011, 12:28 AM   #10
Saxomophone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: SE Michigan, MI
Posts: 85
Liked 5 Times on 3 Posts

Default

I've found the same thing with a strong Belgian Blonde I brewed over a year ago. I brewed it for my wife but she found the flavors too harsh so I ended up drinking most of it.

I found a bottle of it tucked away with a few bottles of barley wine I've been hanging on to. I opened it up and gave it a try and it was a whole different animal than it was 6 months ago. I handed it to my wife for a taste and never got it back from her. The taste was clear, crisp, and much more mellow that it was before.

Unfortunately I made the ultimate homebrewing sin of having the last beer of the batch taste the best.

__________________
Saxomophone is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My first Belgian Tripel (my 6th beer) Apt23Brewery General Techniques 4 01-14-2011 03:48 PM
Belgian Tripel Aging benbradford General Techniques 1 06-07-2010 12:40 AM
Belgian Tripel Secondary Time Stout Man General Techniques 1 11-09-2008 11:26 AM
Belgian Tripel not hitting FG inkslinger82 General Techniques 6 12-31-2007 05:27 AM
Secondary for Belgian Tripel Turkeyfoot Jr. General Techniques 6 06-22-2007 04:22 PM