VApatriot
Well-Known Member
I have a Belgian Tripel in my secondary right now and am wondering about how much bottling sugar to use when I get ready to bottle it. I made the NB Belgian Tripel extract kit but didn't boil it all the way down from 6 to 5 gal. I ended up with 5 1/2 gal (thought I was losing too much to evaporation as it was kind of cold out in my garage when brewing). The O.G. was 1.064, I used White Labs Belgian Yeast Blend yeast (WLP 575) and after 2 weeks in the primary my gravity is down to 1.012. I racked it over to the secondary, washed my yeast for my next batch (Dubbel kit from NB), so now I'm going to let it hang in the secondary for a couple of weeks then bottle before Thanksgiving. I am wondering if I should use more than the standard 4oz of corn sugar (how much more?) or just add 1 teaspoon of table sugar to the 4 oz of corn sugar and wait. I'm planning on letting this one bottle condition for about 6 months or so, because I've read that a Tripel (even though the O.G. wasn't very high) will be really good if you let it age a long time. What do you all think? Thanks in advance for any and all suggestions.