mhenry41h
Well-Known Member
I'm using beersmith to fool around with a recipe for a Tripel. One thing stands out to me as a big problem. The BJCP style guidlines call for an OG range of 1.075-1.085 with a TG of 1.008-1.014. Im a new brewer and certainly not experienced enough to see things from every angle, but explain how Belgian yeast strains with an attenutation range of 74-78% can achieve that goal? A Tripel is a dry high-gravity ale and I assume that most people who have attempted to make one end up around 1.020 with a sweet beer rather than a dry one. All I can figure is to make a second starter and nail that sucker again when the first pitch poops out. Again, I'm new to the game but I would assume that a second pitch of yeast only has enough sugar to successfully attenuate down to your desired range...anybody???