So my favorite style of beer has always been a Belgian Triple. I've never had the balls to try and brew one because I don't have a solid means for fermentation control.
There is about a month out of the year where my basement stays a solid 63-65 degrees. So I thought I would brew a triple and cross my fingers.
So I brewed my all grain tiple and had an OG of 1.079 and fermented at a solid 64 degrees for a week. After a week I moved the carboy upstairs where the temperature stayed at a solid 70 degrees.
I left the triple in the primary for five weeks and today it went straight to a keg. I'll probably leave it in the keg for another six months.
My FG was 1.009, nice and bone dry. ABV should be aound 9.5%. I thought the hydrometer sample tasted absolutely fantastic.
I needed another opinion so I gave the sample to my wife who hates triples. She said it was too strong and tasted digusting (she's a big fan of Miller Chill what can I say) so I knew I had a winner.
She's a doctor but she doesn't know $hit about beer.
There is about a month out of the year where my basement stays a solid 63-65 degrees. So I thought I would brew a triple and cross my fingers.
So I brewed my all grain tiple and had an OG of 1.079 and fermented at a solid 64 degrees for a week. After a week I moved the carboy upstairs where the temperature stayed at a solid 70 degrees.
I left the triple in the primary for five weeks and today it went straight to a keg. I'll probably leave it in the keg for another six months.
My FG was 1.009, nice and bone dry. ABV should be aound 9.5%. I thought the hydrometer sample tasted absolutely fantastic.
I needed another opinion so I gave the sample to my wife who hates triples. She said it was too strong and tasted digusting (she's a big fan of Miller Chill what can I say) so I knew I had a winner.
She's a doctor but she doesn't know $hit about beer.
