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Old 02-27-2010, 05:10 AM   #1
Mingle
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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?

 
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Old 02-27-2010, 05:19 AM   #2
spiffcow
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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).

 
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Old 02-27-2010, 05:25 AM   #3
Mingle
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Thanks! I was told once the monks ferment tripels between 80-90 degrees F. Any experts on tripels out there?

 
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Old 02-27-2010, 06:17 AM   #4
Pivot
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post a recipe?
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Old 02-27-2010, 06:21 AM   #5
permo
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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!!

 
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Old 02-27-2010, 08:53 AM   #6
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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.

 
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Old 02-27-2010, 04:44 PM   #7
Mingle
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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.

 
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Old 02-27-2010, 04:59 PM   #8
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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.
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Old 02-27-2010, 05:35 PM   #9
Bacchus
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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.

 
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Old 02-27-2010, 07:00 PM   #10
Pivot
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I was actually under the impression that Chimay was aged for 18 months before hitting the market
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