Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Chimay Tripel Clone - first fermentation
Reply
 
Thread Tools
Old 02-27-2010, 05:10 AM   #1
Mingle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: 08031
Posts: 3
Default Chimay Tripel Clone - first fermentation

How do I know when to transfer my Chimay Tripel clone into the carboy for second fermentation? It's been 4 days & it's extremely active at 80 degrees F. Also, what's good recomended temps & time periods for second ferment & bottling?


Mingle is offline
 
Reply With Quote
Old 02-27-2010, 05:19 AM   #2
spiffcow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Oklahoma
Posts: 150
Liked 1 Times on 1 Posts

Default

Wait until it stops foaming and the yeast settles to the bottom before transferring to the secondary. As for temperature, it depends on the yeast, but unless you're using Saison yeast, 80 *F is probably too high. I've never made a tripel before, but from what I understand, you should let it sit in the secondary for quite a while (a couple months or so).


spiffcow is offline
 
Reply With Quote
Old 02-27-2010, 05:25 AM   #3
Mingle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: 08031
Posts: 3
Default

Thanks! I was told once the monks ferment tripels between 80-90 degrees F. Any experts on tripels out there?
Mingle is offline
 
Reply With Quote
Old 02-27-2010, 06:17 AM   #4
Pivot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Fredericton New Brunswick
Posts: 510
Liked 2 Times on 2 Posts

Default

post a recipe?
__________________
On Deck...
Kolsch

Primary
Dark Belgian, Hobgoblin Clone

Kegged
Dark Ale

Bottled
Fruit Braggot, EdWort's Apfelwein, Coffee American Stout
Pivot is offline
 
Reply With Quote
Old 02-27-2010, 06:21 AM   #5
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,788
Liked 29 Times on 26 Posts
Likes Given: 5

Default

80 is far to0 high.........90 would be assanine


you should typically start fermentation of a belgian tripel in the mid to upper sixties for the first 3-4 days, and then once things start to slow you bring it up to the mid seventies........you are going to get seriously, maybe even borderline undrinkable, banana/ester/clove...........

cool it down man!!
permo is offline
 
Reply With Quote
Old 02-27-2010, 08:53 AM   #6
PhelanKA7
Relax? RELAX?!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
PhelanKA7's Avatar
Recipes 
 
Join Date: Feb 2010
Location: Indy
Posts: 997
Liked 102 Times on 77 Posts
Likes Given: 202

Default

I also recommend 60-65 degrees if possible as others suggested. I fermented mine at about 60 degrees and it turned out really well. At 80 degrees I think that all those sugars in a Tripel especially become less easily digested by the yeast. Cool it to 70 at least if you can.
PhelanKA7 is offline
 
Reply With Quote
Old 02-27-2010, 04:44 PM   #7
Mingle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: 08031
Posts: 3
Default

Thanks. The guy who told me 80-90 has owned a home brew store for 25 yrs. He put the ingred together for me, I'll post the recipe soon.
Mingle is offline
 
Reply With Quote
Old 02-27-2010, 04:59 PM   #8
MeatyPortion
Internet Bartender
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
MeatyPortion's Avatar
Recipes 
 
Join Date: May 2009
Location: Madison, WI
Posts: 6,327
Liked 385 Times on 304 Posts
Likes Given: 222

Default

Quote:
Originally Posted by permo View Post
80 is far to0 high.........90 would be assanine


you should typically start fermentation of a belgian tripel in the mid to upper sixties for the first 3-4 days, and then once things start to slow you bring it up to the mid seventies........you are going to get seriously, maybe even borderline undrinkable, banana/ester/clove...........

cool it down man!!
plus juan

An IPA I made fermented at around 80 (had no fermentation box) and there were banana flavors everywhere.
__________________
On Deck
hurr
Primary
murr
Kegged
Modified Warbler Pale Ale (with wet-hop addition&different yeast)

Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn
MeatyPortion is offline
 
Reply With Quote
Old 02-27-2010, 05:35 PM   #9
Bacchus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Central Coast, CA
Posts: 168
Default

Quote:
Originally Posted by Mingle View Post
Thanks! I was told once the monks ferment tripels between 80-90 degrees F. Any experts on tripels out there?
I'm no expert but also keep in mind that the monks that make Chimay primary for three days, secondary for three days, bottle condition for three weeks and then it goes to market!!! I don't think you'll need to leave it in the secondary for months.
Bacchus is offline
 
Reply With Quote
Old 02-27-2010, 07:00 PM   #10
Pivot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Fredericton New Brunswick
Posts: 510
Liked 2 Times on 2 Posts

Default

I was actually under the impression that Chimay was aged for 18 months before hitting the market


__________________
On Deck...
Kolsch

Primary
Dark Belgian, Hobgoblin Clone

Kegged
Dark Ale

Bottled
Fruit Braggot, EdWort's Apfelwein, Coffee American Stout
Pivot is offline
 
Reply With Quote
Reply



Tags
chimay, ferment, temperature, time, tripel
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Allagash Tripel Clone or Duvel Clone recipe? jbenedetto Recipes/Ingredients 33 01-19-2013 04:08 AM
AG Chimay Red clone help jlag General Beer Discussion 1 01-11-2010 02:02 PM
AHS Chimay Blue Clone kit ArcaneXor Recipes/Ingredients 4 11-08-2009 02:11 AM
Chimay Triple Clone TroutBum Recipes/Ingredients 31 03-06-2009 06:35 PM
Chimay Tripel Recipe? Benny Blanco Recipes/Ingredients 3 01-21-2008 05:14 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS