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-   -   Going on second ever batch.. and I'm going to try a Tripel (http://www.homebrewtalk.com/f39/going-second-ever-batch-im-going-try-tripel-356337/)

superfknmario 09-24-2012 12:07 AM

Going on second ever batch.. and I'm going to try a Tripel
 
Probably not the best idea.. anyway, it's the Midwest recipe. I plan on leaving it in the secondary fermenter for 9-12 months.

I have several questions.. should I rack it down every month or so? Meaning transfer via auto-siphon from one carboy to another every month or so.. Is that even necessary? If not, will it affect the beer if I did it? Will it affect the alcohol content? Pros/Cons?

Thanks in advance!

Chefencore 09-24-2012 12:21 AM

It's not wine. Racking it will expose it to oxygen and other contaminants. If you really want to secondary, glass is oxygen-impermeable. Or you could give it an extra week in primary, and then bottle and leave it for 9-12 months.

Soup4you2 09-24-2012 12:28 AM

Perhaps secondary after 2 weeks, (but personal preference is to only secondary is you are adding in extra fruits or hops.), wait 2-3 weeks then bottle for however long it takes..

billl 09-24-2012 01:15 AM

You should REALLY, REALLY rethink this. High alcohol beers that need aging are really bad choices to try to learn on. Knock out a couple of batches and get all the kinks worked out before you commit a YEAR to a highly questionable product.

libeerty 09-24-2012 03:03 AM

I disagree with the advice above this post You can put a tripel in a secondary for 9-12 months without a problem. A keg or bottle might be better, but if the temp is okay, there's no problem large enough to make it unreasonable, IMO.

superfknmario 09-24-2012 03:07 AM

Quote:

Originally Posted by billl (Post 4438822)
You should REALLY, REALLY rethink this. High alcohol beers that need aging are really bad choices to try to learn on. Knock out a couple of batches and get all the kinks worked out before you commit a YEAR to a highly questionable product.

I appreciate the concern and I figure it may turn out terrible.. so I have two more glass carboys for making less daunting recipes. :)

Thanks for the input guys.

Pratzie 09-24-2012 03:11 AM

Good choice. Go big or go home. I did a Belgian Dubbel for my third brew, but im antsy now that i need to wait months to taste it (i could go earlier but wanna let it age). Anyway, Im racking my dubbel for two months in secondary and then intend to age in bottles for six before i open. Doing a bigger beer early isn't a bad thing as long as u stick to the recipe and keep everything sanitary. Now keeping ur patience while waiting for it to be ready, thats another story...

wood0966 09-24-2012 03:15 AM

I just tried my triple. it's only been in the bottle for about 3 months. And it wasn't so good. I'm thinking of going to let it sit for probably another 2 or 3 months before I try again.

I also agree with the philosophy of go big or go home!

Blackfoot26 09-24-2012 07:20 AM

The problem I see here is not the storage issue. You can let it sit in a secondary for months. The problem I see is that, assuming its high gravity, you probably won't pitch enough yeast.

alchemedes 09-24-2012 07:23 AM

:off: How many people read the thread title and thought it said, "Tripe!" Just curious.


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