Belgian Tripel Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone) - Page 35 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Recipe Database > Homebrew Ale Recipes > Belgian Tripel Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone)

Thread Tools
Old 04-20-2012, 02:58 PM   #341
Sep 2011
Posts: 13

Did you do a starter? You might want to add some more yeast. I've had that problem a few times before with high gravity beers, sometimes I've been able to fix it, others I've just had very sweet beer.

Reply With Quote
Old 04-21-2012, 11:49 AM   #342
Jan 2012
Charleston, Wv
Posts: 4

This beer rules. I had 18 days in primary, then 5 weeks in secondary. OG was 1.086 with FG at bottling 1.080. Took about 3 weeks in 72 degree temp to get carved up and it is now awesome. My only warning is on 3rd day in primary, the yeast/whort exploded the airlock off. Prepare yourself.

Reply With Quote
Old 04-26-2012, 05:10 PM   #343
Dec 2011
Grand Rapids, Mi
Posts: 8

Originally Posted by hypertension2 View Post
day 1 og 1080 slow bubbling
day 2 vigorous bubbling with a blow off tube
day 3 slow
day 8 sg 1030 slow
day 9 sg 1030 slow one bubble a minute

i have tasted all of my samples and they tatse awesome, i can't wait but I have this problem with the sg

What should I do???
I mentioned to my LHBS that I finished at 1.020...and they recommended to add some champagne yeast to dry it out and finish it up.

I tried stirring, shaking, warmer was done.
For the record, I used a 1L starter, but I also (likely) temp shocked the yeast by taking them from my 80-85F bathroom (it got too hot from the heat wave), to the basement (~68F), then the basement went down to 58F after the heat wave ended. I brought it back up to ~70 for a couple weeks, and it bubbled a littel more, but finished at 1.020.

The LHBS's recommendation is anything finishing above 1.016 (IIRC) will have enough residual sugar to have the potential for bottle bombs overcarb'ing.

It tastes good, but still a bit sweet.

Champagne yeast went into my secondary sign of life yet.

Still excited about this beer .

Reply With Quote
Old 04-27-2012, 04:28 PM   #344
Aug 2011
nashville, TN
Posts: 40

I did the All-grain version, brewed on 2/18/12. I cracked open the first bottle of mine 3 weeks after bottling. OMG! It was so good and the carbonation was already great! I happened to have a bottle of Dragonmead's Final Absolution, and we did a side-by-side comparison. It was sooo close! My husband actually said he liked mine better (but, he is my husband ) I imagine this will only get better over time! Thanks for sharing!

Reply With Quote
Old 05-06-2012, 07:39 PM   #345
Apr 2012
Manchester, NH
Posts: 67
Liked 2 Times on 2 Posts

Brewed this up a week ago, stuff from the blow off tube smelled fantastic. In one week time the gravity went from 1.092 to 1.022. That's some hungry yeasties! Had some hints of bananas and plum, slightly dry and sweet at the same time. Had that young alcohol warmth. Next time I think I'll add some maltodextrin for a little more body and up the IBU's to the high 20's for a little spicier finish. I didn't use any finning agents; in retrospect I think it would have been a good idea. Sample was still very cloudy.

Click image for larger version

Name:	image-320206689.jpg
Views:	534
Size:	28.4 KB
ID:	60331

Of corse, its only been a week so no real surprise. This will spend at least 2 more weeks in the bucket before I crash it in the basement. Looking forward to drinking this!

Reply With Quote
Old 05-07-2012, 08:07 AM   #346
Mar 2012
independence, mo
Posts: 21
Liked 7 Times on 1 Posts

Brewed this tonight. Got within a point of what iBrewmaster said the og should have been (1.82). pitched a decent sized yeast starter into it. 3 hours later the air lock is starting to tick. We'll see how this turns out.

Reply With Quote
Old 05-13-2012, 12:03 AM   #347
Oct 2011
Brunswick, ME
Posts: 389
Liked 38 Times on 26 Posts

This is the Dragonmead.


Reply With Quote
Old 05-20-2012, 12:59 AM   #348
Mar 2012
Dallas, TX
Posts: 53
Liked 1 Times on 1 Posts

I brewed a 5 gallon batch of this a month ago. I tweaked the recipe very slightly, by adding 0.5# of Cara-Pils, 0.75# amber DME, 6# Pilsner LME with a late addition of 3.3 additional lbs of Pilsner LME. I used Fuggles instead of Goldings. This was probably the most violent fermentation I've ever seen! I racked to secondary today, and the sample was pretty damn amazing. I was drinking it alongside Rochefort 8, and I liked mine much better My FG was a little high, at 1.016, and I think this is because I was fermenting in my basement with no good way to raise the temp and keep the yeast going, but I am damn happy with the results. Brew this beer! And thanks OP!

Reply With Quote
Old 06-20-2012, 09:05 PM   #349
Jun 2012
Dearborn, Michigan
Posts: 15

I just brewed this recipe today, I am a fan of the beer so im excited to see how it turns out

Reply With Quote
Old 06-23-2012, 12:52 AM   #350
Sep 2009
Posts: 84
Liked 9 Times on 4 Posts

I'm glade this has turned out good for everyone! I need to make another batch myself...

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
NHC Gold Medal GrogNerd South East Homebrew Forum 1 06-16-2015 04:43 PM
Saison Voltairine (Saison, Gold medal 2013 VA Beer Blitz) Qhrumphf Homebrew Ale Recipes 6 12-09-2013 10:19 PM
My First Gold Medal!!!! BarleyWater General Chit Chat 10 10-04-2008 03:17 AM
2006 World Beer Cup RichBrewer General Beer Discussion 4 04-17-2006 05:56 PM
World of Beer 2006, MILWAUKEE, Wi Pumbaa Great Lakes Homebrew Forum 0 02-27-2006 05:51 AM

Forum Jump