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Old 08-01-2012, 07:35 PM   #1
budman8773
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Default Belgian triple

I have a Belgian triple going and I was wondering how long should I leave it in the secondary. my secondary is a glass carboy.


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Old 08-01-2012, 07:36 PM   #2
TyTanium
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Until it tastes so good that you want to drink it


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Old 08-01-2012, 07:39 PM   #3
paraordnance
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I have a tripel fermenting right now in primary and I plan to leave it in 5 gal secondary carboy for at least 2 months if not more. They only get better with age.
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Old 08-01-2012, 08:01 PM   #4
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that's what I was wanting to hear. I normally secondary in the keg but I don't wanna tie a keg up that long.
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Old 08-01-2012, 08:04 PM   #5
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The trippels I've made tend to peak around 6 to 8 months. If you can wait that long.
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On tap:
1. IPA 2. Citrus Wheat 3. Red Lager 4. Imperial Oatmeal Stout 5.[Nitrogen] Dry Stout
Primary:
1. Boh Pils 2. Boh Pils 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 18 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bock x2, Dry Stout x2, Citrus Wheat, IPA, Ger Pils x2
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Old 08-01-2012, 08:14 PM   #6
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shouldn't be a problem since I've got me a pipeline going.
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Old 08-01-2012, 08:22 PM   #7
Tiber_Brew
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Quote:
Originally Posted by budman8773
shouldn't be a problem since I've got me a pipeline going.
That certainly helps.
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On tap:
1. IPA 2. Citrus Wheat 3. Red Lager 4. Imperial Oatmeal Stout 5.[Nitrogen] Dry Stout
Primary:
1. Boh Pils 2. Boh Pils 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 18 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bock x2, Dry Stout x2, Citrus Wheat, IPA, Ger Pils x2
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Old 08-01-2012, 09:00 PM   #8
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Quote:
Originally Posted by budman8773 View Post
shouldn't be a problem since I've got me a pipeline going.
A good pipeline is a beautiful thing. It really helps when you need to give your brews some time. I brew a lot of Belgians and they really do improve with age. So let the beer sit and enjoy it when it is good and ready.


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