Duffman53
Active Member
Thanks for all of your answers and advice. It is greatly appreciated.
I'll be brewing a Belgian tripel this week and had some questions about how to properly carb it and how I should bottle it when it is ready in a few weeks.
The guy at my LHBS sold me a sachet of Red Star pasteur champagne yeast. He advised that I add a few granules of the yeast to each bottle when bottling and that would produce the tiny bubbles associated with a tripel. Should I do this with the champagne yeast in place of using priming sugar? Should I be using any priming sugar to carbonate my beer or will the champagne yeast handle all of that? If I should use priming sugar should I use less than I normally would?
My second issue is with "how" I bottle this batch. I have seen tripels in normal bottles with a cap on it but my guy advised me to consider corking it and using Belgian bottle wires because of the pressure that will build up. I would prefer to not shell out extra cash for Belgian bottles, corks and wires. If I were to use normal bottles and caps are there any additional steps I can take to reinforce the caps and the seal? What if I were to fill the bottles a half inch less than I normally do?
Thanks again for your help!
Duffman53
I'll be brewing a Belgian tripel this week and had some questions about how to properly carb it and how I should bottle it when it is ready in a few weeks.
The guy at my LHBS sold me a sachet of Red Star pasteur champagne yeast. He advised that I add a few granules of the yeast to each bottle when bottling and that would produce the tiny bubbles associated with a tripel. Should I do this with the champagne yeast in place of using priming sugar? Should I be using any priming sugar to carbonate my beer or will the champagne yeast handle all of that? If I should use priming sugar should I use less than I normally would?
My second issue is with "how" I bottle this batch. I have seen tripels in normal bottles with a cap on it but my guy advised me to consider corking it and using Belgian bottle wires because of the pressure that will build up. I would prefer to not shell out extra cash for Belgian bottles, corks and wires. If I were to use normal bottles and caps are there any additional steps I can take to reinforce the caps and the seal? What if I were to fill the bottles a half inch less than I normally do?
Thanks again for your help!
Duffman53