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Old 04-19-2012, 02:30 PM   #11
Nov 2011
Posts: 3,952
Liked 557 Times on 392 Posts

While we're talking about BYO tripels...

Was it just me, or did the "Cooking with Tripels" article not actually discuss cooking with tripels? There was that lobster recipe, but the article itself was about brewing tripels, not cooking with them. That kind of stuff drives me nuts.

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Old 04-19-2012, 02:31 PM   #12
Schemy's Avatar
May 2011
Omaha, NE
Posts: 793
Liked 104 Times on 74 Posts

This guy. Will brew one in the next two weeks.
Homebrewers Local 402


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Old 04-19-2012, 02:43 PM   #13
Coog_Brew's Avatar
Jun 2010
Houston, TX
Posts: 71
Liked 1 Times on 1 Posts

You read my mind. I'll probably brew the recipe from the magazine next month. I've got an English IPA and a Cream Ale to do first.
On Deck: TBD
Fermenting: Witbier
Conditioning: Apfelwein
Bottled: American Stout
Kegged: American IPA, Belgian Amber

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Old 04-19-2012, 02:54 PM   #14
Sep 2011
Austin, Texas
Posts: 1,249
Liked 66 Times on 54 Posts

You can skip the inverted sugar. Most of the Trappist have stopped using Belgian candi and inverted sugar. Just stick to table sugar -- all you are looking for is gravity points without added flavor.

And yea, your hop choice is not traditional, but it'll be beer!
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

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