Fermentation temps for Belgian Triple? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Fermentation temps for Belgian Triple?

Reply
 
Thread Tools
Old 07-03-2008, 06:07 PM   #1
9/9
Collembola!
HBT_LIFETIMESUPPORTER.png
 
9/9's Avatar
Recipes 
 
Dec 2007
Durham, NC
Posts: 417
Liked 8 Times on 8 Posts



So, I will be trying my first triple, and I have some questions about the fermentation temp.

I am using Wyeast 3787 (and suggested by the recipe in BYO), and the recipe says to ferment near the top of the suggested temps for the yeast, which the Wyeast site lists as 78F. However, I have read here that with Belgian beers you usually want to start with lower temps and then raise into the higher ones.

So, what is the best schedule for this? My original plan would be to pitch around 65F, keep it as close to 65F for about the first 48 hours. Then, raise it to about 70F over the next 24 hours, to 75F over the next 24 hours after that and then maintain a temp around 75F for the rest of the primary fermentation.

Does this sound reasonable? Any other suggestions?

As always, thanks in advance. I don't know what I would do without this place.
__________________
Primary: empty
Secondary: AHB Dry Mead (17)
Bottled: EdWort's Apfelwein (15), Vienna - Cascade SMaSH (19)
Drinking:MO-Amarillo SMaSH (14), BierMucher's Black Pearl Porter (13), Munich-NB SMaSH (16), Lemon Summer Blonde (18)
Planning: Belgian Brown (20)

 
Reply With Quote
Old 07-03-2008, 06:19 PM   #2
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


I like your schedule. Go with it!
__________________
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 07-03-2008, 06:29 PM   #3
9/9
Collembola!
HBT_LIFETIMESUPPORTER.png
 
9/9's Avatar
Recipes 
 
Dec 2007
Durham, NC
Posts: 417
Liked 8 Times on 8 Posts


Quote:
Originally Posted by Evan! View Post
I like your schedule. Go with it!
Excellent. Thanks!
__________________
Primary: empty
Secondary: AHB Dry Mead (17)
Bottled: EdWort's Apfelwein (15), Vienna - Cascade SMaSH (19)
Drinking:MO-Amarillo SMaSH (14), BierMucher's Black Pearl Porter (13), Munich-NB SMaSH (16), Lemon Summer Blonde (18)
Planning: Belgian Brown (20)

 
Reply With Quote
Old 07-03-2008, 07:53 PM   #4
Danek
Recipes 
 
Sep 2007
Sheffield, UK
Posts: 1,275
Liked 14 Times on 11 Posts


Yeah, I just listened to the Jamil Show on making strong dark Belgian beers, and from what he said about yeast wrangling, I'd say you've got it pretty much nailed.
__________________
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter

 
Reply With Quote
Old 07-04-2008, 12:23 AM   #5

I would keep it at 70F once you get there. Then 28+ days at 35F. You do not need to get that yeast up to 75F. Might work for a Saison but not a Tripel.
__________________
Mead Lane Brewing
The liver is evil and must be punished


 
Reply With Quote
Old 07-04-2008, 10:59 AM   #6
Bob
 
Bob's Avatar
Recipes 
 
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 141 Times on 104 Posts


If you want to adhere to your schedule, go for it. I think you should discuss the plan with your yeast before you marry yourself to it, however. Who knows if they're going to like your schedule?

You could pitch it at 65 and let it ramp up on its own. Keep an eye on it - or just set your fermentation chamber control to ~70 and forget about it until fermentation is finished. Remember, at homebrew scales, temperature inside the pitched wort is ~5oF higher than ambient temperature during fermentation. So setting your controller to 70 - with an offset of +/- 3oF - means your beer could actually get as warm as 78-80 in the middle of the fermenter. Not necessarily a bad thing, even with Tripel.

Cheers,

Bob
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermentation temps for my belgian Whisler85 General Techniques 4 01-27-2009 02:01 PM
Belgian Triple recipe glorifiedbusdriver Recipes/Ingredients 6 02-24-2008 04:47 PM
Belgian Triple Help Hopper31 Recipes/Ingredients 16 10-03-2007 05:22 PM
Belgian Triple sause Recipes/Ingredients 2 09-20-2007 07:56 AM
Belgian Triple dj_van_gilder Extract Brewing 5 07-10-2007 05:48 AM


Forum Jump