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Old 03-23-2013, 07:23 PM   #1
SCBrewster
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After 2 weeks of primary and 2 months of secondary I finally bottled my tripel today. Added in some s33 also to help carb. I'm sure you can't tell a whole lot how it is going to taste when you are bottling it but I pulled a swig of it and it had a very strong boozy flavor. I wasn't impressed but we will see how it turns out

 
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Old 03-23-2013, 10:13 PM   #2
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Anyone know if this one is one that i should expect to change a good amount in the bottles?

 
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Old 03-23-2013, 10:39 PM   #3
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remember to repost 12 months from today with the results
Cheers
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Old 03-23-2013, 10:44 PM   #4
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Ughhh. That sounds awful. I don't have the patience for that. Really hope it doesn't take that long

 
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Old 03-23-2013, 11:06 PM   #5
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Typically the higher alcohol percentage the longer it should age. The alcohol taste should dissipate over time but a beer of this style should not be rushed. Brew something else and let this sit in the back corner of your basement, you will be much happier you did.

 
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Old 03-24-2013, 12:30 AM   #6
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Good to know. I was hoping that between adding the yeast at bottling (although I guess that just helps with carbing) and the fact that it fermented for so long it would be ready to go in the normal amount of time. Guess I will just have to get brewing again! Anyone had any experience with this particular style?

 
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Old 03-24-2013, 12:37 AM   #7
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I've brewed a couple triples and never had a boozie or hot alcohol flavor. I did however, have one I put too much orange peel in and tasted like I had grape fruit in it. After about 6-8 no that citrus bitter taste went away.
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Old 03-24-2013, 12:51 AM   #8
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If it ferm'd hot, could be fusel alcohols, which often don't dissipate very much.

I brewed a Belgian 8, at two months it tasted horrible. Now, after 6 months, it's one of my favorite beers, need to brew more soon, and plan to brew it routinely so I always have some ready.
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Old 03-24-2013, 01:43 PM   #9
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Quote:
If it ferm'd hot, could be fusel alcohols, which often don't dissipate very much.
This could be the problem. Unfortunately there are a lot of people giving the advice to ferment Belgians hot. This can cause fusels that give that hot alcohol taste and gives great headaches.

What yeast did you use? and what temp did you ferment at?

 
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Old 03-24-2013, 02:59 PM   #10
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I used wyeast 3787 with a starter. I fermented around 70-75 degrees. So you think that flavor is here to stay?

 
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