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Old 10-15-2011, 12:59 PM   #1
Frodnetso
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Default Belgian Tripel Fermentation Question

I just brewed a Belgian Tripel from Midwest Supply on Tuesday, all went well. Begining to see signs of fermentation took a little longer than expected, but I guess this is a big beer. I used the Whit labs liquid belgian yeast. Anyway, how long should I primary-secondary-bottle condition???
I assume I should primary untill fermentation is finished( 7-10 days).Then rack to secondary. How long should I secondary??? Bottle condition for 3 months? Any advise would be appreciated. Thanks!

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Old 10-15-2011, 01:07 PM   #2
mojo_wire
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Give it a little longer in primary, shoot for 3 weeks. Secondary for 3 weeks to 2 months. Bottle condition for 3 months minimum.

I've got one I bottled 1 month ago and I tried a test bottle yesterday. It's nicely carbed (which can often take much longer with tripels) but needs more time for the alcohol flavor to blend into the beer.

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Old 10-19-2011, 07:06 PM   #3
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Thanks for that advise. Now I have another question. I was having trouble maintaining fermentation temperatures. The weather here is getting colder and I read that the yeast I am using (White LabsWLP550 Belgian Ale Yeast) likes the temp a little on the warm side, between 68-78. @ 68 I had little action taking place so I decided to set up a portable heater and enclose my carboy to bring up the ambiant temp, it worked well for two days, cycling the heater on and off.
Last night I went to sleep and forgot to turn the heater off. This morning I had absolutly no activity and the wort was warm to the touch of the carboy, probably 90 or so. Did I kill my beer??? Can I pitch more yeast to fix it??? Any advise would be appreciated.
I need to work on a fermentation chamber with temp control very soon!!! Weather in Jersey changes too often to not have it.

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Old 10-19-2011, 11:32 PM   #4
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Pretty sure you didn't kill it, but you might get some funky flavors (think fruity banana). Someone with more experience will likely reply with better details.

My first beer was a tripel and I fermented way too warm - low 80s - I don't think it will ever improve, but it isn't bad after a few beers from later batches that I did correctly.

Good luck.

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Old 10-22-2011, 04:51 PM   #5
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90 will not kill the yeast. Might have done a great job at finishing off the fermentation. Take a gravity sample to see. I usually run that yeast around 75 and push it to close to 85 F to finish it off. Don't worry about off flavors or fusels if it got off to a reasonable start at the lower temperature.

If it has reached FG, leave it to condition at room temperature in the primary for a while.

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Old 10-22-2011, 04:55 PM   #6
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Quote:
Originally Posted by Calder View Post
90 will not kill the yeast. Might have done a great job at finishing off the fermentation. Take a gravity sample to see. I usually run that yeast around 75 and push it to close to 85 F to finish it off. Don't worry about off flavors or fusels if it got off to a reasonable start at the lower temperature.

If it has reached FG, leave it to condition at room temperature in the primary for a while.
I second this. Solid advice. I think the timeline of almost 6 months is a little on the long side though..
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