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Old 12-14-2012, 02:01 PM   #31
solbes
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I disagree that a carefully made Belgian Tripel could be good in weeks. Drinkable, obviously but you will notice the hot alcohol and the flavors will be rather obtuse. You can pitch a ton of healty yeast at the perfect temp, aerate to the proper levels, carefully control fermentation temps, and give proper time and conditions in primary and secondary. And you will still notice the flavors evolve and greatly improve with age. I get the feeling like sometimes people don't keep any around past 6 months and haven't seen what 18 months can do for a Tripel. Just my two pennies.



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Old 12-14-2012, 02:10 PM   #32
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That's good input solbes, I agree completely.

I simply meant that if you have a good, clean ferment you can avoid a lot of the hot nasty mess and can have something pleasant in the normal timeframe.

I fully affirm that pleasant can go to amazing with age. (and that "proper" production includes some manner of aging)



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Old 12-14-2012, 02:21 PM   #33
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So now answer this, look at my recipe and tell me what is giving me a sweet, caramelish flavor.
14# pilsner
1 lb spec B
Wyeast Trap HG
2cups white cane
1 lb #45 belgian candi syrup

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Old 12-14-2012, 02:24 PM   #34
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And will that overly sweetness mellow out? I tasted after 12 days in bottle, 1 week primary, 2 weeks secondary. Good temps, steady. S.G. at bottling was 1.012. Whats going on with this sweet?

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Old 12-14-2012, 02:32 PM   #35
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Yeast character, most likely. Lots of times it's perceived as sweet, even though there's not much residual sugar.

Special B & candi syrup will give some of the (distinctive) caramel flavors.

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Old 12-14-2012, 02:37 PM   #36
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sounds good. I used 2 lbs brown candi sugar and 1 lb cane sugar in a belgian dark strong. it was preety good.

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Old 12-14-2012, 02:38 PM   #37
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As i suspected. I did a blonde the next week.
15 # pilsner
1 lb corn sugar
1 lb light bel. Candi sugar
Wyeast Belgian strong

This tasted good, after the primary had only just slowed down! So i think your right on. Is this a pretty good belgian recipe? And what would u call it, belgian strong blonde ale or a trippel? The abv is about 9.5 - 10%?

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Old 12-14-2012, 03:00 PM   #38
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Belgian Golden Strong, like a Devilish Duvel.

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Old 12-14-2012, 04:27 PM   #39
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That was my target actually.

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Old 12-14-2012, 05:07 PM   #40
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A Duvel clone is on my list. I remember sitting in a bar in Antwerp and drinking four of these Duvels. Didn't know much about beer back then. Started slurring my words and couldn't figure out why...



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