Originally Posted by khanti
Brewing my first All-Grain brew this weekend. A Belgian Trippel. Maybe a little challenging for a first AG brew, but what the heck!
I actually think the wort production on that beer is pretty simple, the fermentation requires a little attention though.
The lame thing about some of the belgian yeasts (coughWYEAST3787cough) is that you'll hit your attenuation like a champ but the flavor is so dependent on pitching somewhat cool and slowly raising the temp. If your trip is like my first tripel, when you look at your numbers and the yeasts specs you'll feel really confident. If the fermentation doesn't go well you've got 5 gallons of bubblegum brew, rocket fuel or barley-banana smoothie.
just my .02