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Heres a shot in the dark...does anyone know what yeast is used in Straffe Hendrick? Its a Belgian Tripel brewed by Da Halve Maan brewery in Brugges Belgium. I brought back a few bottles and am going to attempt to harvest some and use it in some of my stronge ales :rockin:

i see this thread stopped a while back, never heard too much on how it turns out, either way im going to be brewing this in a few days. i dig almost anything Avery so hope it turns out. If anyones got a Salvation Clone HOOK IT UP!

Right on thanks guys, its been brewed and just transfered to secondary. Was tasty when racking cant wait for this thing to age some

Wanted to get some feedback on a Belgian tripel recipe. 15# belgian pils 1# Vienne 1/2# aeromatic 1/4# belgian buscuit 1oz. northend brewer at 60min 1oz mt. hood at 20min 1oz mt. hood at 5 min 1/4 oz coriander at 5min WLP530 1-2# raw cane sugar after high krausen mash at...

try Daveco in thornton, its off of i-25 and hwy 7. they have just about everything

Yeah i was worried about the yeast handling it because i didnt make a starter. learned alot from this brew and going to be changing a few things next go around.

yeah found that but thanks anyway

@Jrome, no starter figure im just going to add the sugar. less is more sometimes. everything else went well with the brew. thanks. looking forward to trying this one just have to be patient

Sunday i brewed my first Belgian Tripel everything went fairly good, slightly lower OG then i was shooting for, 1.079. my question is about the primary, i pitched my yeast (wlp530) at about 66-67 degrees and let it rise to about 71-73 over the first 24 hours, it blew off like crazy for about 24...

Count me in for the next go around. Fairly new to AG, don't know why I didn't start sooner. Good for 100-200# :)

hey just found this site looking for somewhere to buy bulk grains. Im fairly new to AG but would like to start ordering some bulk. does anyone in the Denver area know of any groups that do this? And that accept some new people? Cheers