It's too late for mine, I went with 500, but which do you prefer? I picked 500 because I like Chimay white, but it really doesn't taste like it uses 500. The red does, but not the white, the white tastes spicier. Is there a way to use temps to achieve a good spicy tripel taste?
530 seems like it works well in quads, but I am not a fan of Westmalle tripel. It's all preference though.