Making the best of a bad tripel
 

Brewed a tripel in february, bottled at the end of may. Had some issues while fermenting: Fermentation stalled, i repitched, got it going again, but still stalled out prior to the destination FG. Now its far too sweet and syrupy, i'd imagine due to all those unfermented sugars.

Its not quite UNDRINKABLE, but its certainly not quite ENJOYABLE either. Any suggestions of things to do with it? brew a dry beer and mix it in? im at a loss for ideas here, any help is appreciated!

I'd do some sucrose additions to dry it out, just make sure to keep the sucrose to less than 10% of the total grain bill.

Maybe brew a real dry simple saison using 3711 and then mix the two. I don't know if that will work but that is what I would try.

Had a similar problem with my Trippel. Ended up bottling at around 1.020 because there was little to no yeast activity. I'm hoping that it finds a nice range between carbonating the beer, and blowing up the bottles.....

Let me know what you do and how it turns out.

Cheers!

Add WLP655. Wait 6 months to a year. As long as the original beer wasn't too bitter (<30 IBU-ish) I think it could be really good.

OR

Wait until you have another fresh yeast cake to dump the under-attenuated beer unto. The cake should finish fermenting it.

amylase.

I'd just dump it. I had a similar experience with a brew recently, and with a mile-high list of things I want to try, I saw no reason to keep it around.

I would mix it with a light, 100% base malt beer with the same base malt, hops and yeast. Basicly, instead of a 5 gal Tripel I would make it look like a 10 gal Dubel (or a single-and-half, whatever, lol)

Rinhaak i definately know what you mean, but i find it hard to just dump, especially because it is quite tasty aside from being entirely too sweet!

Scooby Brew! i like the way you're thinking, but would this really help with the sweetness at all? obviously diluting the tripel with a less sweet brew will cut the sweetness, but would it be a negligable amount? what kind of recipe are you thinking?

I don't know what id do with the brew, but I am interested in this thread because I am going to try my first Tripel in about 2 weeks and I want to avoid this happening to me. Why do you think this happened? How much yeast did you pitch? Did you use sugar additions during fermentation? Which yeast did you use? And what were your fementation temp? Sorry but I've never brewed a belgian and I want it to turn out right...