Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Extract Belgian Tripel: Secondary vs. Bottle Conditioning
Reply
 
LinkBack Thread Tools
Old 06-02-2011, 02:33 AM   #1
Eoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Collingswood, NJ
Posts: 24
Default Extract Belgian Tripel: Secondary vs. Bottle Conditioning

I am on my second brew and this time it is a Belgian Tripel. It is an extract NB recipe. I think my OG was a little off and was around 1.084 instead of the 1.073 stated in the recipe and my FG leveled out at 1.016. I feel it might have finished too sweet, but I will work on that in my next brew. Although, I was much better in my fermentation than my first brew.

It has now been in the primary for 1 month and a week. The recipe from NB says to secondary for 2 to 3 months before bottling. The question I have is... Since it has been in Primary for a month and a week can I bottle now and finish conditioning in the bottle or would the beer do better bulk conditioning in a carboy before bottling?

I will say I have read many a thread about only using a secondary when dry hopping or adding fruit, but I haven't read any that addressed Belgians and longer than normal conditioning.

Thoughts?

__________________
Eoin is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 01:49 PM   #2
BigB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Shelby Twp, MI
Posts: 1,760
Liked 41 Times on 36 Posts
Likes Given: 41

Default

You will get various opinions on the subject. Some say that bulk conditioning is better (personally, I think the argument is plausible), others say that conditioning in the bottle is fine. I've done it both ways and have not experienced a discernable difference. Regardless, I say get it off the main yeast cake now. My concern would be autolysis from the dead yeast in the trub.

__________________
I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

Quote:
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.
BigB is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 01:55 PM   #3
badhabit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Evanston Wyoming
Posts: 721
Liked 11 Times on 11 Posts

Default

I have a Belgian that I brew at least every year that I have done both ways. I have it working right now in a corny. My experiance is that I am unable to tell any real differance between the two.

__________________
badhabit is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 03:02 PM   #4
Eoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Collingswood, NJ
Posts: 24
Default

Thanks for the insight. My plan was one month in primary before moving to either place.

I am inclined to bottle, because I feel my newness to brewing should involve the least amount of steps to minimize the chance of contamination.

I know that I will periodically sample a bottle to determine when the tripel hits a sweet spot, but aside from the time it takes to carb, what do you guys feel is the time to condition a tripel before it hits a good spot?

__________________
Eoin is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 11:02 PM   #5
kcpup
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Missouri
Posts: 269
Liked 4 Times on 3 Posts
Likes Given: 4

Default

My experience has been that tripels don't hit their stride until 4-6 months minimum depending on abv,yeast used, fermentation temps, etc. I have a tripel that is 9 months old. I've begun to serve it to friends only in the past two months. Bottom line, though is to leave it alone for a minimum of 3 months after you bottle.

__________________
kcpup is offline
 
Reply With Quote Quick reply to this message
Old 06-03-2011, 03:11 AM   #6
mikeysab
HBT_SUPPORTER.png
Feedback Score: 27 reviews
 
mikeysab's Avatar
Recipes 
 
Join Date: Aug 2009
Location: staten island
Posts: 4,327
Liked 466 Times on 367 Posts
Likes Given: 3

Default

It might not even carb for a couple months. I had a quad take around 5 months to carb. Wasnt even drinkable for about 10 months. On bottling day, get a gallon jug and fill it up with your triple. Let it secondary for 2 months or so. Do your own side by side comparison. One thing i would not worry about is getting it off the yeast after 5 weeks. Ive given beers twice that in primary and they were great. The quality of yeast these days puts autolosys worries to bed. But like someone said previously, you'll get differing opinions on that

__________________
Quote:
Originally Posted by Yooper
We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter.
Mikeysab on untappd.
mikeysab is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2011, 05:56 PM   #7
JBmadtown
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Oconomowoc, Wisconsin
Posts: 141
Default

I did the NB tripel recipe last year. After 6 weeks in primary I did bottle and cellared for 3 months. I think it turned out pretty well.

As others have said, you probably can't go wrong whichever way you choose.

__________________
JBmadtown is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2011, 09:52 PM   #8
Eoin
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Collingswood, NJ
Posts: 24
Default

JBmadtown - do you remember or did you write down what your OG and FG were from the NB kit? Just curious.

__________________
Eoin is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2011, 10:00 PM   #9
JBmadtown
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Oconomowoc, Wisconsin
Posts: 141
Default

If I get a chance I will look at my brewlog. For extract recipes (I do partial boil with top off) I don't worry about the OG all that much. If you top off at the end then you sample to measure gravity may have reflected wort that wasn't fully diluted by yet.

As for FG, I think it was in the low teens (1.012 - 1.015). I remember it wasn't as low as many people say their tripels are < 10. That was something I was going to work on the next time I did this recipe.

__________________
JBmadtown is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2011, 12:11 PM   #10
JBmadtown
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Oconomowoc, Wisconsin
Posts: 141
Default

Also, did you use wyeast 3787? I had made the NB patersbier and then made this on the yeast cake.

I did check and my OG was similar to yours, but I assumed it was measurement error. The FG was 1.012.

After 6 weeks, I bottled. It really did not peak until 3 months later. At two months, I could taste the phenols/esters from the yeast, malt, and saaz hops. However, they were not meshed together in a smooth beer tasting experience. By 3 months it was a little better. At 6 months it was better yet. I had a bottle last night that I have kept and I really like it almost a year later(10 - 11 months).

__________________
JBmadtown 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
Bottle Conditioning and Secondary Conditioning manoaction General Techniques 7 09-08-2010 01:59 AM
Questions about bottle conditioning Belgian Tripel Cold_Steel General Techniques 16 12-02-2009 01:23 AM
Belgian Tripel Secondary Time Stout Man General Techniques 1 11-09-2008 11:26 AM
Secondary/Bottle time ratio for Belgian Tripel? climateboy General Techniques 7 10-30-2008 08:35 PM
Secondary for Belgian Tripel Turkeyfoot Jr. General Techniques 6 06-22-2007 04:22 PM