For those who have made tripels... - Page 3

dr_finklestein · 08-19-2009, 01:16 AM

For those of you that are adding to primary; what temperature are you fermenting at?

jrkettle · 08-19-2009, 01:56 AM

I pitch at 64F for the first half of fermentation then slowly bring it up to 70F and hold it there until finished to ensure full attenuation.

dr_finklestein · 08-21-2009, 02:32 AM

Nice! How are the esters? I have read that some people let the temp increase as much as 78*. I haven't brewed a tripel yet, but I am gathering info to do so.

jrkettle · 08-21-2009, 11:09 AM

Definitely some nice orange citrus esters. Its more spicy then anything else. The alcohol started hot, at 12.5% ABV I kind of expected that, but I lagered it for 2 months, and that quickly mellowed out. Now it's pretty smooth. After looking at my notes again, once fermentation had pretty much stopped I heated it up to about 75F and kept it there for a few extra days. Not sue if it helped or not, but OG was 1.099 and it finished at 1.004. So it fully attenuated.