Hey fellows...
I posted this thread under recipe and ingredients but have got no replies... so trying it here...
I would like to have your opinions on how to proceed from a batch of tripel.
Me and my friends have brewed a ~32 g batch of it and it´s now at the fermenter for 11 days. Fermentation seems to be going fine.
The situation here is that to get enough yeast we have done previously a 32 g batch of witbier. So far so good, but as we used orange peels to season(at boil) our wit and it ended up quite pronounced both in aroma and the taste, this aroma and taste seems to have been transfered, by the yeast cake, to the tripel.
The question really is, even though I don´t think its spoiled, but we´d like to lesses this orange taste/aroma on the tripel, and are wondering how? We thought of maturing it with something else to balance the flavor/aroma.
Any suggestions? Anything is welcome...
thanksss...
I posted this thread under recipe and ingredients but have got no replies... so trying it here...
I would like to have your opinions on how to proceed from a batch of tripel.
Me and my friends have brewed a ~32 g batch of it and it´s now at the fermenter for 11 days. Fermentation seems to be going fine.
The situation here is that to get enough yeast we have done previously a 32 g batch of witbier. So far so good, but as we used orange peels to season(at boil) our wit and it ended up quite pronounced both in aroma and the taste, this aroma and taste seems to have been transfered, by the yeast cake, to the tripel.
The question really is, even though I don´t think its spoiled, but we´d like to lesses this orange taste/aroma on the tripel, and are wondering how? We thought of maturing it with something else to balance the flavor/aroma.
Any suggestions? Anything is welcome...
thanksss...
