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Old 09-24-2012, 07:31 AM   #11
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Tripe flavored beer? PATENT PENDING.

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Old 09-24-2012, 10:09 AM   #12
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I did a tripel for my second batch many moons ago. I only did a 3 week secondary then bottle conditioned for 3 months. The hardest thing for me was waiting so long, I was very impatient when I started. They did taste fantastic starting at the 4 month mark.

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Old 09-24-2012, 04:05 PM   #13
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Haha waiting is definitely the hardest part!

It seems as though the general consensus here is to age the beer in the bottles. Therefore, I'm thinking of doing 3-4 weeks in the primary, 1 month in the secondary, and then the rest in bottles.

That as opposed to leaving in the secondary for at least six months..

What do you guys think? Is one method better than the other in your experience.

As for the yeast concern, I bought the kit with the liquid yeast and plan on making a starter. If I mess up and don't hit my target gravity, aside from being weaker, will that compromise the quality or flavor?

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Old 09-24-2012, 05:20 PM   #14
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That's sounds good. Look at other triple recipes to get a feel for what other vet brewers do and follow their wise direction.

I went big for my 2nd beer, it's about 12% RIS with vanilla beans, bourbon, and oak chips. It's turning out great! Do it up!

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Old 09-25-2012, 09:16 PM   #15
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Default Change of plans..

I've decided to do a little experiment. After the one month in the secondary, I'm going to siphon 3 gallons into a 3 gallon carboy to further age and bottle the rest. I will then age at least 6 bottles for the exact same amount of time as the beer in the 3 gallon so that I can taste the difference of bottle conditioned vs secondary fermenter.

The other beers will be sampled along the way.

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Old 09-25-2012, 09:32 PM   #16
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Originally Posted by superfknmario View Post
I've decided to do a little experiment. After the one month in the secondary, I'm going to siphon 3 gallons into a 3 gallon carboy to further age and bottle the rest. I will then age at least 6 bottles for the exact same amount of time as the beer in the 3 gallon so that I can taste the difference of bottle conditioned vs secondary fermenter.

The other beers will be sampled along the way.
Just keep it mind when u bottle that 1/2 batch, it'll carb over that period of time, while the beer left in the secondary may need a priming boost with yeast depending on just how long ur going to keep it there. Yeast in the beer in the bottle will eat the sugar u add, while the yeast still in the secondary may just die over that period of time and not carb up as quick when finally put in bottles.

Either way though lemme know how that works out, im curious to see if theres a noticeable difference.
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Old 09-26-2012, 12:52 AM   #17
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I definitely will keep you updated. I thought about the issue with the dead yeast as well. I assume there is a fix for it, but will look into it before I get it out if the primary.

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Old 09-26-2012, 05:14 AM   #18
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I definitely will keep you updated. I thought about the issue with the dead yeast as well. I assume there is a fix for it, but will look into it before I get it out if the primary.
Ive asked around regarding how much yeast to add when bottling, some people have said 1-2 grams for a five gallon batch. U'd prob have to cut that in half and see depending on alcohol content. Either way you'd still add the priming sugar but depending on ur FG, u'd prob have to pick a yeast with a higher alcohol tolerance.
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Old 10-03-2012, 10:16 PM   #19
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Ive asked around regarding how much yeast to add when bottling, some people have said 1-2 grams for a five gallon batch. U'd prob have to cut that in half and see depending on alcohol content. Either way you'd still add the priming sugar but depending on ur FG, u'd prob have to pick a yeast with a higher alcohol tolerance.
Thanks for your help and sorry I missed this.

If I do add yeast, it will be the same strain that I originally used just in case.
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Old 10-03-2012, 11:39 PM   #20
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Tripe flavored beer? PATENT PENDING.
Home stomach pumps? PATENT APPLIED FOR
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