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Join Date:

11-05-2012

Last Activity:

01-24-2013 10:19 PM

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LATEST ACTIVITY

  • Posted in thread: Tripel/Golden Strong Special Recipes on 11-21-2012 at 01:04 AM
    Candi sugar and candi syrup come from beets and I would view the flavors as equivalent. Cane
    sugar comes from sugar cane and never really imparts the same flavors. I'm a fan of Tripels and
    I can usual...

  • Posted in thread: Recipe yield decrease from primary to secondary to bottles on 11-21-2012 at 01:00 AM
    All very helpful answers. Thank you.

  • Posted in thread: Recipe yield decrease from primary to secondary to bottles on 11-20-2012 at 05:47 PM
    The question in my mind is to create some uniformity between batches that seem to vary in total
    yield (viewed in the number of bottles at the end). If I get more protein, debris, and hops in
    the trub,...

  • Posted in thread: First Belgian (Triple) IPA Recipe Attempt -- Critique Please on 11-20-2012 at 05:34 PM
    Though expensive (moreso at least than table sugar) I do think that using Belgian candi sugar
    is worth it.

  • Posted in thread: Candi Syrup to Candi Sugar? on 11-20-2012 at 05:11 PM
    If they're both Belgian sugars (i.e. made from beets and having the distinct Belgian candi
    flavor) the question only becomes matching the right amount of fermentables between solid and
    syrup. So, if I...

  • Posted in thread: Tripel/Golden Strong Special Recipes on 11-20-2012 at 05:08 PM
    Using Belgian candi sugar makes a difference in taste compared to cane sugar. Also, as far as a
    twist, using a small amount of coriander and orange peel (a teaspoon of each in a grain bag)
    for 5-10 mi...

  • Posted in thread: Recipe yield decrease from primary to secondary to bottles on 11-20-2012 at 04:54 PM
    I'm curious about how to measure and plan out a recipe when it comes to the amount of trub at
    the bottom of my primary and secondary fermentation vessels, since the amount of total
    drinkable beer in t...

  • Posted in thread: Cold Crashing and Bottling on 11-20-2012 at 04:41 PM
    I've cold conditioned a tripel for two weeks in secondary after one week of fermentation. When
    I moved it to my bottling bucket I primed and then added Champagne yeast to carbonate. I think
    stirring u...

  • Posted in thread: Looking for a group buy in the orange county area CA on 11-05-2012 at 10:49 PM
    I'm in Costa Mesa. I'm not a high volume brewer but I'd be curious to hear what you find. FFF

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