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Old 07-29-2008, 03:05 AM   #1
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Default Question about tripel fermentation times

I was just looking at a tripel kit, it has a note saying to let the beer sit in the secondary for 9-12 months to allow the flavors to blend properly. It seems like doing this would be somewhat detrimental to the yeast, and there would be none left when it came time to bottle. Would it really make a difference if it was in the secondary for that long vs. letting it bottle condition for that long?

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Old 07-29-2008, 03:08 AM   #2
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You would either have to add yeast at bottling or keg. Bulk aging creates very different profiles from letting it bottle condition for a long time.

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