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Thanks for the tip, I'll look into Maillard Reaction. I'm not looking to get a higher BTU burner. My thought was to get something to constantly mix the wort so the liquid at the bottom of the pot doesn't sit and get caramelized.

I'll start by stating that I do all grain stove top brewing. I have a gas stove. I'm having an issue with the color of my beers. All my beers seem to be darker than they should. My best guess is that since I don't get a vigorous rolling boil the heat is caramelizing the wort. I have been...

After researching this more, I do think the color issue is from too much pilsner malt and not enough wheat and clear candi sugar. It's also from the caramelizing of the malts. I'm not sure how to eliminate that since I'm using direct heat and not steam. Any thoughts? Also, it's best to use...

I think the darkness is due to too much pilsner malt (2 SRM) and not enough flaked wheat (1.6 SRM). My next round of this I plan to up the wheat to 4 or 5 lbs, the candi sugar to closer to 2lbs, and reduce the pilsner malt. That will decrease the SRM by over .5 and get the flavor closer to TK...

I was able to sample my latest TK clone along side with the original. While this version is closer and very drinkable, it lacks the delicacy of the original. It's amazing how light Tripel Karmeliet is while being around 8% ABV. It's also very floral and citrusy. My current clone is slightly...

I think the yeast is my main issue. Like I said, I don't think 3522 is the right strain. This time around I got 85% attenuation. My temps were good. I started in the mid 60s and increased a few degrees per day until I got to 76, where it's been for two weeks. So I'm going to try this again...

I'm glad everything went well! I'm really curious to see how WLP 530 does for your beer. I'm pretty certain that Wyeast 3522 isn't the correct yeast for primary. My second batch is dry hopping at the moment.

I did taste it. It seemed dry but the more accurate test will be when it's cold and carbed. I have a stir plate and TK in my fridge so maybe I'll try your idea. However, the Bosteels website says TK has a FG of 1.016.

I took a gravity reading yesterday and sampled the beer. It went from 1.076 to 1.011 so an ABV of 8.6% (TK is 8.2). Like my first attempt, it's going to be too dry. I think it's still a bit light on the fruity/citrus flavor too but it's closer to Tripel Karmeliet than my original clone was...

If I had to guess I would suggest lowering the amount of sugar. The first batch of this I made I used table sugar. However, my second batch (which I haven't tasted yet - has been in primary for two weeks), I used clear candi sugar. I've read that in small amounts, like 1 pound, there is no...

I did not add the vodka.

10LB US 2 Row 1LB Crystal 80 12oz Chocolate Malt 8oz Black Patent malt 4oz Flaked Barley 4oz Flaked Oats 4oz Munich Malt 4oz Rice Hulls Mash at 152 degrees. 20oz Lactose (5 Minutes) 8oz Molasses (5 Minutes) .5oz Magnum (60 minutes) After primary fermentation rack to secondary...

I kegged my cider after 1 month of fermentation. I added potassium sorbate and back sweetened so it ended up semi-dry. I have the same opinions about 644 as Petekiteworld just posted. I prefer it young when it's fruity vs. after it ages. I'm guessing the potassium sorbate I added will prevent...

The hop profile is spot on. My first batch got way too dry so it wasn't cloying at all. But Tripel Karmeliet is pretty sweet for a tripel. If you have an OG of 1.072 you won't end up with a ton of sweetness but you also won't get to 8.4% ABV like TK without getting too dry. I got star...

Has anyone here used WLP644 in a cider? I made a batch a few months ago and just kegged it. It's pretty tasty. I'm sure it would be better if I let it age longer but I'm liking it young.

My starter was 1.5L. I probably underpitched but I have a 2L flask so that's about as big as I get for starters. I think I made it a day or so before pitching. My water source is Philadelphia water through Aqua. Here's a thread I started a while ago about my water. It includes a pic of...

Please let me know how your batch turns out. I just bought ingredients to brew this again over the weekend. I'm using 2LBs of flaked wheat instead of wheat malt and I'm upping the sweet orange peel to 1.5oz and coriander to 1oz.

Great! Let me know how it goes when you brew. I'm going to brew it again soon, but also have a few other batches to get to first. I think my recipe with a bit more orange peel will get you an exact clone. It's a great tripel!

I brewed two 5G sour batches this summer and added 1TBS of wheat flour to each batch at the beginning of the 90 minute boil. I also fermented each batch for a month in a bucket and then transferred into glass carboys onto used sour yeast cakes. I know this thread consists of experimental...

12LB Pilsner Malt 2LB Wheat Malt .25LB Flaked Oats .25LB Flaked Barley 1LB Sugar .5oz Sweet Orange Peel (5 Min.) .5oz Coriander (5 min.) 1 Star Anis (5 min.) Mash at 151 degrees. .5oz Styrian Goldings (90 min.) .5oz Styrian Goldings (45 min.) 1oz Saaz (15 min.) 1oz Saaz (5...