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Old 04-14-2012, 12:21 AM   #21
ScoRas
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Just want to thank you veterans for another informative thread. I think I will leave this tripel on primary for at least 6 weeks, then bulk age on secondary until October. I want to keg this the for a wedding, so I am in absolutely no rush.

I really appreciate what I have learned from hvt members about the benefits (and lack of harm) of leaving batches on the yeast cake. It makes a lot of sense with regards to what I know about yeast biology.

Sorry if I'm too giddy, I just tapped my second successful batch, and am on to my first all-grain tomorrow.

Prost!

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Old 04-14-2012, 02:28 AM   #22
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Quote:
Originally Posted by ScoRas View Post
Just want to thank you veterans for another informative thread. I think I will leave this tripel on primary for at least 6 weeks, then bulk age on secondary until October. I want to keg this the for a wedding, so I am in absolutely no rush.

I really appreciate what I have learned from hvt members about the benefits (and lack of harm) of leaving batches on the yeast cake. It makes a lot of sense with regards to what I know about yeast biology.

Sorry if I'm too giddy, I just tapped my second successful batch, and am on to my first all-grain tomorrow.

Prost!
Good luck and have fun with your first all grain!

if you're really from Worcester...I'm sorry
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Old 04-14-2012, 12:39 PM   #23
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Not from, but living in. Lots of good beer here.

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Old 03-22-2013, 01:30 AM   #24
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So what I got from this thread is if it's a 8% or so tripel drink it within a year and if it's a tripel closer to 10% leter age for about 6 months minimum??

I've got a 8.2% tripel in bottles that was 2 months old when it went to bottle. Drank one that was aged a month and it was dayuuuuum good.

I've got another tripel fermenting, thinking it will be around 9% and was going to throw it in the carboy for 6 months.

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Old 03-22-2013, 06:54 AM   #25
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Age it if you want, but if you make it well, it should taste good much sooner. It may change over time, but that doesn't mean it will be better. Just different. Two months in the bottle is about perfect for me. Everything comes together nicely at that point. Chimay et al might be able to cellar a beer and have it be rockstar after a year, but nobody here is making Chimay. You might be able to weld, but you can't build a Saturn V.

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Old 03-23-2013, 07:27 AM   #26
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brewing isn't rocket science

The aging can depend on your wort and beer handling practices and the introduction of oxygen.

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Old 03-30-2013, 12:54 AM   #27
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I'm drinking a trippel after 2 wks and i did a blind taste test w/ Chimay white...couldn't even tell. no lie. i'm sure it is better w/ age, but my tasetbuds don't lie

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