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I don't care about alcohol for its own sake - I just want the thing to taste and "feel" like a tripel. I poked around some and found a number of recipes that call for more than 8 pounds of DME. What do you use? Is Pils the same as Extra Light?

Starting Grav 1.078 Terminal Grav 1.013 - 1.022 Alcohol 7.4% (Isn't that low for a Tripel?) IBU 22 Coor Rating 7 CaraVienne ~1pound 2 oz (could be a shade under - I'm guessing at the weight of plastic and muslin bags)

I got 2 ingredient packs with my brewing kit and one was a "Trippel XXX Belgian Ale" from Alternative Beverage. This was before I learned about the wide variety amongst tripels. If I make it and get something approximating Gouden Carolus I'll be ecstatic. Chimay Tripel is great too. If it's...

8 pounds of Extra Light DME 1 pound Belgian Candi Sugar - Light Specialty Malt in bag - Belgian CaraVienne - 3 cups

Other thought - I can boil at least 4 gallons (maybe 5) but it will take much longer to get it down to pitching temp. I don't have an immersion chiller. Is the increased boil-volume worth the increased time to cool?

There's a pound of Candi Sugar - should that get split as well or all go in up front? The recipe calls for finishing hops 2 minutes before the end. Should I add the DME just before that to make sure it dissolves?

What I meant to ask is should I add 1/4 cup at a time to keep it at 2 gallons without coming off the boil?

My next (2nd) brew will be a Belgian Tripel extract. The recipe calls for a 2 gallon boil which is at least 1 less than I did for my Wheat. With 20ish minutes steeping plus an hour boil it will lose a significant portion of the initial volume. Is this ok and means I'll be adding 3.5 gallons...

When I did my first batch, Belgian wheat, I followed the extract instructions and steeped the grains at 160 for 30 minutes. Then I left them in as I brought it to a boil, as per the instructions. I had trouble fishing the bag out so they stayed in at full boil for all of 30 seconds! Should...

I only thought of it because my noob understanding is that tripels are all about the malt, yeast and sugar without the hops and specialty grains that influence other types. I figured the yeast must be especially important so any additions would be key.

But independent of carbonation, wouldn't yeast at the end impart a flavor?

I've read a number of posts that discuss the necessity of priming yeast to assure carbonation. That makes sense by itself but I thought yeast was a major component of a Tripel. Wouldn't additional yeast just before bottling change the flavor profile, for good or for bad?

I have to choose the next brew. I guess of all life's problems that's not so terrible. I'm considering: - Belgian tripel which is what got me interested in the first place. The downside is doing something that will take so long to mature. I'd also like to make sure I've got my process dialed...

I just had to say that. Now 3 long weeks.... Gotta pick the next kit

I just used the calculator which yielded 4 ounces of table sugar. Measured it and it is magically 1/2 cup. Thanks, everyone! My daughter likes this emoticon: :ban:

I don't know the weight. I just know the package said 1 cup.

So I've got everything set for my first bottling day only to discover that mice chewed through the sealed plastic bag of pre-measured corn sugar! Yeesh. How much table sugar should I substitute for a cup of corn sugar? I assume it will be ok and not worth a trip to the brew store to buy...

Excellent point! I once tried to use Dawn in the dishwasher and it flooded the kitchen with suds. I had to brush them out onto the balcony and over the side. 4th floor of a NYC brownstone. The tragedy is that we don't have pictures!

Was going to run my bottles thru the dishwasher, both to surface clean new ones and do a final rinse of oxyclean that I used to remove labels on half of them. Let cool, leave on rack, squirt each one with a shot of starsan from a turkey baster and bottle. Might it do any good or harm to add a...

:p