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Old 10-10-2011, 06:21 PM   #1
Apr 2011
Milwaukee, WI
Posts: 8

I made a triple and a saison at the same time then went on a trip after aging in the secondary for a few weeks. Well when I went to bottle I grabbed the triple instead of what I thought was the saison. I let it bottle condition for a month and cracked one to realize it was a uncarbonated triple instead of the saison.

Is there any way I can save the triple?

It only aged in the secondary for a month and then month bottle conditioned. I am
Thinking just keep it out to bottle condition for a few more months yet I am
Afraid I didn't carbonate it enough.

Please help this confused noob

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Old 10-10-2011, 06:55 PM   #2
beerloaf's Avatar
Feb 2011
Boise, Idaho
Posts: 619
Liked 18 Times on 18 Posts

Tripels usually take some time to carb up. This is due to the higher gravity and higher ABV. Yeast have more resistance to deal with in the higher alcohol environment and just takes longer to happen. I usually don't bother sampling them until 6-8 weeks. Even then, they are best after bottle conditioning for a few months. You will find it amazing at 6 months. Just let them sit.

A 2006 study found that the average American walks about 900 miles a year.

Another recent study found that Americans drink an average of 22 gallons of beer a year.

That means, on average, Americans get about 41 miles per gallon.

Not bad.

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Old 10-10-2011, 08:35 PM   #3
944play's Avatar
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts

I did the exact same thing, except sub Scottish Ale for Saison. I tried adding carb tabs and recapping, but the beer never really carbonated and ended up just being oxidized. If there's a way you could meter a set amount of sugar solution with a skosh of fresh dry yeast to each bottle, maybe try that, but otherwise I'd suggest you let it go and chalk it up as experience.
OD: ?
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

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