Skacorica
Well-Known Member
So, my next beer Id really like to do is a tripel. My belgian strong ale that is about 2 pints from being gone turned out very well, though I have one major complaint about it: The bubblegum aroma. Its not overwhelming by any means and it doesnt get into the taste really at all and I seem to be the only one bothered by it, but nonetheless, I am. When I drink some of my favorite belgian doub/trips such as NBs abbey and trippel, I get more banana than bubblegum. I realize they are very similar and Abbey has a bit of the bubblegum but trippel its definitely just banana as far as the big (yeast contributed) tastes/smells I get.
As a reference, I fermented that strong ale at about 68-70 degrees (room temp, not fermentation temp). I am thinking I would ferment at 65 in the basement for the tripel. Is that going to get me where I want to be as far as aroma? I know theres a fine line with the banana/bubblegum thing, I just really !@#$ing hate when its crossed
As a reference, I fermented that strong ale at about 68-70 degrees (room temp, not fermentation temp). I am thinking I would ferment at 65 in the basement for the tripel. Is that going to get me where I want to be as far as aroma? I know theres a fine line with the banana/bubblegum thing, I just really !@#$ing hate when its crossed