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Old 10-29-2013, 01:11 AM   #1
timdmyer
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Oct 2013
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First off, thought I'd mention that this is my first post!
Anyways, I brewed my first Belgian Tripel a little while ago, and earlier today I bottled and took a gravity reading and was shocked to see that it fermented all the way down to a gravity of 1.00. When I tasted it it wasn't bad but thought it felt more like a wine. Now it's been a while since I've tasted a Tripel but is this outcome normal? Thanks in advance for your input.



 
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Old 10-29-2013, 02:17 AM   #2
rayfound
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Grain bill? Mash temp? Yeast used? Sugar content?

My tripels run 1.005-1.008 , 20% sugar, mashed at 150ish. Wlp500.

1.000 seems really dry.


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Old 10-29-2013, 02:29 AM   #3
timdmyer
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14lbs 2 row 1lb carapils, wyeast Trappist high gravity 3787 yeast with 2L starter, 4 lbs sugar. Mash 152. OG: 1.08

 
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Old 10-29-2013, 02:54 AM   #4
rayfound
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Doesn't seem out of line... Given 25% sugar...

I suspect it will be a little harsh or thin, but you never know. It will change dramatically when carbed if you were testing hydrometer samples.
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Old 10-29-2013, 05:52 AM   #5
tgmartin000
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A tripel should be dry. Let it age for a while.

 
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Old 10-30-2013, 01:41 AM   #6
sweetcell
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an FG of 1.000 would have me concerned about a wild yeast or some other form of infection. even with 21% sugar it should be quite that low.
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Old 10-30-2013, 01:52 AM   #7
stpug
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It does seem odd with 1 lb carapils in there. That should contribute unfermentable gravity (maybe not sweet but unfermentable).

4 lbs of sugar seems like too much but you should still be above 1.000.

Very strange.
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Old 10-30-2013, 02:00 AM   #8
timdmyer
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I've heard on here that the addition of sugar contributes to dryness, but I was wondering why that is the case. You'd think that at the end of ferment there would be the same amount of unfermentable sugars left over.

 
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Old 10-30-2013, 05:15 AM   #9
rayfound
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Quote:
Originally Posted by timdmyer View Post
I've heard on here that the addition of sugar contributes to dryness, but I was wondering why that is the case. You'd think that at the end of ferment there would be the same amount of unfermentable sugars left over.
Not if you're using 100% fermentables like table sugar. They can attenuate well below 1.000


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