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Hello fellow HBers, I have a question about my hop additions, since I will be altering the kit instructions a little bit. I am making Northern Brewer Belgian Tripel kit. Here's the link: http://www.northernbrewer.com/documentation/beerkits/BelgianTripel.pdf As it says, I will be using...

http://www.brew365.com/ This site is pretty sweet. It has lists for beers, grains, hops, styles, and yeasts. And if you click on one in particular it gives you a nice description.

KoedBrew, would one of those airlocks be wide enough so as not to get clogged? I think they are only maybe 1/2" in diameter.

Cool thank you both.

beerloaf, this is pretty much exactly what I'm going to do. What kind and size of fermenter did you use (im using 6.5 gal bucket), and did you have any problems with blowoff? Edit: well I'm not doing the Dragonmead Absolution clone, I'm doing a Belgian Tripel extract kit. But other than...

Did you boil the sugar in a pint of water and cool it before you added it? Sugar goes into solution much better in a hot liquid than a cold one. You should boil the sugar in water, dump it in your bottling bucket, and rack the beer on top of it. That should get it good and mixed as the beer...

Actually I am making a Belgian tripel, and I was planning on adding it after primary fermentation is over. But you didn't answer my question. Should I crush it before I boil it?

Would this make sense so the sugar dissolves quicker and doesn't burn?

"I've never used it on a tripel but I'd be interested if anyone could tell me if it's a good match." Northern Brewer includes that yeast with their Belgian Tripel extract kit, so I would think that they match up pretty well.

"It is also very active and may re-decorate your fermenting room, but that's another subject :-)." I am afraid of this happening. My problem is I have a 6.5 gallon bucket which I usually use for primary fermentation, and I have a 5 gallon carboy that I use for secondary. I've heard that I...

To answer your questions: 1. I'm using WYeast 3787 (Belgian Trappist Ale yeast) 2. I've never brewed a Belgian Tripel before. 3. This would be my first attempt at an open fermentation.

Does anyone have experience open fermenting a Belgian Tripel? I was thinking of trying this out, leaving the lid off for the first 72 hours of fermentation and then sealing the lid after that. I was thinking it would produce more fruity esters. Are fruity flavors desirable in a Belgian...

I've never seen one over about 3 inches. (that's what she said) What is the highest krausen you've seen in your fermenter, and what was the style and yeast used?

I bought an extra 1 lb of Extra Light DME from Northern Brewers in addition to their Belgian Tripel kit with WYeast 3787. I bought the DME to make a starter but I'm thinking of doing the following: 1. Do a full boil (5gal) instead of half (2.5). I'm thinking this will improve the final...

Good info, thanks.

Yeah I understand the color of the extract is a function of the malting/roasting process and subsequent mashing process of the grains. I'm just wondering why everyone uses extra light DME to make starters. Would dark DME be a good substitute for extra light in making starters? Why or why not?

Fermenting at a lower temp range (about 65 degrees F if you can get it that low) could prevent the krausen from getting so big that it clogs your airlock. I've found the higher temps you ferment at, the bigger your krausen will be. Also lower ferment temps prevent alot of off flavors...

I fermented in a 6.5 gallon bucket and had no problems at all with blowoff. Just make sure you are topping off water to 5 gallons, no more!

I just brewed this exact kit. I also dry hopped except I used 2 oz of Columbus. It was smelling really good before I bottled it this past Sunday. I only have a 5 gallon pot so my boil was approximately 3.5 gallons. You can certainly do a full boil and use all the hops they give you. It...

As opposed to dark extract? I would think so because it seems that extra light malt is not roasted as long or as hot, preventing the carmelization of the more fermentable sugars within the malt. Am I correct? And is this the reason why people use extra light extract for making yeast starters?