ZenFitness
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- Sep 24, 2013
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I'm planning on trying my first Tripel soon, and my grain bill looks like this (for 6 gallons):
12 lbs. Belgian Pilsner
0.5 lbs. Amber Candi Sugar (for a little SRM boost)
2.5 lbs. Dextrose
Yeast: WLP500 Trappist (fermented at 62 - 64 degrees for 3 - 4 days then raise the temp about a degree per day until it is done)
So here is my question - should I add the 2.5 lbs. of dextrose after the initial 3 - 4 day period (giving the yeast more time to work on the pilsner grains first)? If so, should I keep the temp low during this time and then start raising 3 - 4 days after the addition of dextrose?
I'm a bit temperature sensitive on this one as I fermented my last WLP500 at about 68 - 70 in a Belgian IPA, and it came out VERY saison style (which is good but not what I was looking for).
Any help on the sugar addition timing would be appreciated!
12 lbs. Belgian Pilsner
0.5 lbs. Amber Candi Sugar (for a little SRM boost)
2.5 lbs. Dextrose
Yeast: WLP500 Trappist (fermented at 62 - 64 degrees for 3 - 4 days then raise the temp about a degree per day until it is done)
So here is my question - should I add the 2.5 lbs. of dextrose after the initial 3 - 4 day period (giving the yeast more time to work on the pilsner grains first)? If so, should I keep the temp low during this time and then start raising 3 - 4 days after the addition of dextrose?
I'm a bit temperature sensitive on this one as I fermented my last WLP500 at about 68 - 70 in a Belgian IPA, and it came out VERY saison style (which is good but not what I was looking for).
Any help on the sugar addition timing would be appreciated!