11/12/07: The Tripel Twins (#49 and 50!) - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > 11/12/07: The Tripel Twins (#49 and 50!)

Reply
 
Thread Tools
Old 11-13-2007, 05:04 PM   #21
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


Quote:
Originally Posted by 98EXL
Nice....you not worried about the aluminum/stainless controversy?
what controversy? You mean the irrational fear that some people have of getting Alzheimer's from using an aluminum stock pot to brew beer in, even though there's no real evidence to support it?

yeah, no, I'm not worried about that.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote
Old 11-13-2007, 05:05 PM   #22
98EXL
 
98EXL's Avatar
Recipes 
 
Mar 2007
Maryland
Posts: 3,138
Liked 14 Times on 14 Posts


Quote:
Originally Posted by Evan!
what controversy? You mean the irrational fear that some people have of getting Alzheimer's from using an aluminum stock pot to brew beer in, even though there's no real evidence to support it?

yeah, no, I'm not worried about that.
obviously....so when you aren't around for a month...I'm going to stop using my AL pot to brew in
__________________
I'm back!!!

 
Reply With Quote
Old 11-13-2007, 06:30 PM   #23
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


Quote:
Originally Posted by 98EXL
obviously....so when you aren't around for a month...I'm going to stop using my AL pot to brew in
Dude, I'll still be around, I just won't remember that we had this conversation
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote
Old 11-14-2007, 12:27 AM   #24
uglygoat
 
uglygoat's Avatar
Recipes 
 
Jan 2005
Clebland, OH
Posts: 2,765
Liked 8 Times on 8 Posts


are the saisons refermented with wild funk in the barrell like the lambics and flanders red/browns? sour is refreshing to those belgians , and i don't think your triple would suffer from a higher frement temp. gradual is the way though.

i'll dig up the quote about how high the one brother let the ferment temp get, for fear of crashing the yeast. he said the strain tolerated it and it was good. apparently they aim more for attenuation, and 'digestabilty'.
__________________
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

 
Reply With Quote
Old 11-14-2007, 12:45 AM   #25
Ó Flannagáin
Registered User
Recipes 
 
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts


Quote:
Originally Posted by uglygoat
are the saisons refermented with wild funk in the barrell like the lambics and flanders red/browns? sour is refreshing to those belgians , and i don't think your triple would suffer from a higher frement temp. gradual is the way though.

i'll dig up the quote about how high the one brother let the ferment temp get, for fear of crashing the yeast. he said the strain tolerated it and it was good. apparently they aim more for attenuation, and 'digestabilty'.
I don't think saisons are refermented like that, but I don't know for sure. Maybe some are, some aren't? I'm actually enjoying one of my last few saison's right now. I let this bugger hit 85+ after a day of fermentation. It is AWESOME!

As far as letting the trappist/abbey yeasts hit that temp. I dunno, worth an experiment, but probably not while you are already doing a taste comparison experiment. I say keep it at 70-71 and below.

I like that recipe, Evan ... very nice. Yours will be within the SRM range, no?

 
Reply With Quote
Old 11-14-2007, 01:02 PM   #26
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


Yeah, I'll be under 6 if all my grains were what ProMash assumes.

Sure smells tasty and malty in my brewery right now. They're both chugging away like pros...holding at 68f.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote
Old 11-14-2007, 01:04 PM   #27
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


Oh, and no, I've never heard of a Saison being refermented like a lambic or flanders sour.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote
Old 11-14-2007, 07:36 PM   #28
98EXL
 
98EXL's Avatar
Recipes 
 
Mar 2007
Maryland
Posts: 3,138
Liked 14 Times on 14 Posts


Quote:
Originally Posted by Evan!
Dude, I'll still be around, I just won't remember that we had this conversation
ahh, ok

(and my brewery smells great too!)
__________________
I'm back!!!

 
Reply With Quote
Old 11-19-2007, 02:58 PM   #29
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


Well, I went out of town for the weekend and returned to both batches having finished (pretty much) and having dropped their krausens. I tested and sampled both of them last night. The Chimay is at 1.015 (down from 1.080) and the Rochefort is at 1.016 (down from 1.080). The sample both tasted freakin' incredible. And unless I told you, you would NOT guess that the recipes are identical save for the yeast. They are immensely different, much more so than I expected (and I expected a lot). The Rochefort is cleaner and warmer, the Chimay has more Belgian esters and has a rounder mouthfeel, despite being about the same FG. These are both winners, and I can't wait to get them in bottle.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote
Old 11-19-2007, 11:41 PM   #30
landhoney
 
landhoney's Avatar
Recipes 
 
Apr 2007
West Palm, FL
Posts: 1,349
Liked 9 Times on 9 Posts


Quote:
Originally Posted by Evan!
Oh, and no, I've never heard of a Saison being refermented like a lambic or flanders sour.
You have now That's what the Fantome dreggs are for, I haven't cultured them yet though - that starter you commented on was from the Oerbier Reserve and a Kriek. I've heard that Fantome works well though, and that they can work in as little as three months to funkify/sour.

Glad to hear they're both turning out so well, if you're still planning on blending some of the two batches I think it'll be great to see how the blend ends up tasting.
__________________
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Tripel Tripel Twins: Rochefort Evan! Homebrew Ale Recipes 18 02-01-2014 10:27 PM
What makes a "tripel" a tripel? andre the giant General Beer Discussion 17 11-05-2013 01:58 AM
Twins! (beer engines, that is) Ridebreck Bottling/Kegging 1 10-19-2009 09:13 PM
twins! killian General Chit Chat 37 08-06-2008 06:38 PM
Meet the twins--best B'day ever Biermann Equipment/Sanitation 16 05-03-2007 01:59 PM


Forum Jump