jpoder
Well-Known Member
my tripel, fermented with WPL570 doesn't have a lot of the "belgian" flavor profile. I can see a few possible places I could have done things differently, but could use some advice. first, I just pitched the liquid yeast...did not do a starter, and aerated by shaking the carboy (2 strikes?) after fermentation had been going for a day or so, I moved my carboy upstairs near a heating vent to increasing the temp tofruitiness and phenolic characteristics. So, where should I start to improve this beer the next time? starter, aeration w/ O2, ferment warmer earlier, better ferment temp control? I realize all of the above would be best...just wondering which elements have greatest impact.