Potential for Off-Flavors If Let Dubbel/Tripel Sit in Primary - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Potential for Off-Flavors If Let Dubbel/Tripel Sit in Primary

Reply
 
Thread Tools
Old 06-14-2008, 09:32 PM   #1
RMohan13
Recipes 
 
Jun 2008
Posts: 30
Liked 1 Times on 1 Posts



I've read much of the debate on the merits of moving to a secondary fermenter, the main benefit to doing so being a clearer beer. What I am concerned with is the flavor effects on either a belgian dubbel or tripel. I know both require a good deal of aging. In past, more simple brews, simply letting it sit in the primary for a couple weeks has served me well. For higher gravity brews like these, does the potential for off-flavors develop by letting it sit on the yeast in the primary for an extended amount of time. I am averse to secondary fermentation, but would the flavor be significantly increased by doing that as opposed to letting it sit in the primary for a month or so, then aging it for a long time in the bottle?



 
Reply With Quote
Old 06-14-2008, 09:42 PM   #2
McKBrew
 
McKBrew's Avatar
Recipes 
 
Oct 2006
Hayden, Idaho
Posts: 8,204
Liked 35 Times on 30 Posts


Your method has merit. Several people forgo the secondary and keep the beer in primary for up to one month. You could bottle age for extended times with good results. Personally, I would age the entire bulk of the beer in a secondary and then bottle, any particular reason why you are against a secondary?
__________________
Make Beer, Not War.

 
Reply With Quote
Old 06-15-2008, 01:14 AM   #3
Brewsmith
 
Brewsmith's Avatar
Recipes 
 
Aug 2005
Torrance, CA
Posts: 6,252
Liked 62 Times on 58 Posts


More chance for infection and introducing oxygen. I don't do secondaries anymore, except when I'm dry hopping or doing something like a sour ale where I'm adding the bugs after the primary is done with a clean yeast. A month is no problem for primary. After that, just bottle/keg and leave it alone to age.
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Trappist Westmalle Dubbel / Tripel Recipes Tony Recipes/Ingredients 18 10-31-2009 12:12 AM
Adding Flavors to the Primary?? C2H6O Beginners Beer Brewing Forum 12 07-02-2009 07:46 PM
Dubbel, Dubbel, Toil & Troubel cmdrico7812 Label Display & Discussion 3 04-22-2009 07:43 PM
Fruity/spicy flavors in Tripel Parker36 Recipes/Ingredients 1 04-22-2008 02:31 AM
Dubbel or tripel fermentation times? smoke shifter Beginners Beer Brewing Forum 3 10-14-2006 12:00 AM


Forum Jump