Search results

BLAM says they use two strains but not specific which ones. I’ve found WLP500 to be the closest of what I’ve used. This time I plan to bottle and referment with a dry Belgian abbey yeast. I’m almost ready to bottle my latest batch. Definitely the best flavor of all my attempts to clone TK.

It's been fun following this thread, which I started a few years ago. I'm onto somewhere around my 7th attempt at cloning this beer. My last try had the right flavor but the carbonation was a bit off and the mouthfeel was too thin. So I'm employing a step mash and I'm going to carb in the keg...

I think you'll want to go with 154 degrees. TK is a fairly sweet tripel so 147 will leave you with a dry beer, especially considering all the Belgian candi sugar in the recipe.

I fermented at 70 degrees using Wyeast London Ale yeast. No aging required and no dry hopping, so after primary it's ready to be consumed.

I've been trying to construct a Great Lakes Nosferatu clone recipe since the beer is only available in September/October. After a few attempts I think I've come up with something spot on, which can be enjoyed year round. Crystal 77 can be difficult to find but it's essential to this recipe. I...

I second the notion to go to Staminee de Garre in Bruges. Best tripel out there and made exclusively for that café. 't Brugs Beertje is another amazing place in Bruges with great lambics on draft. Rodenbach in Roeselare should be at the top of the list. The tour is well done and walking...

Lactobacillus and pediocaccus are the two lactic acid producing bacteria found in sour beer. Acetobacter creates acetic acid (vinegar). In small doses it works with some styles of sour beer.

Getting back to basics, what's your mash temperature?

Sorry for the delay. The verdict is good. Overall the beer is much closer to the real Tripel Karmeliet than my previous two attempts. Forbidden Fruit is probably as close to a match in terms of the yeast strain as we can get and leagues better than Ardennes. The only issue with my batch is...

Just a quick update. I dry hopped my latest batch two weeks ago and reracked it to the keg yesterday. It's currently force carbing. I'll take a few pics and have a more in depth analysis tomorrow when I take the first glass. The final gravity is 1.012 giving it an ABV of 8.9%. It's higher...

Hex, great work! I'm curious too to find out how 3463 does for flavor and AA. It's been fermenting at 75 degrees since brew day. Both the CSI recipe and BLAM suggest that temp. After reading more about 3463 I'm convinced it's the closest yeast we'll get to what Bosteels actually uses. Since the...

I brewed today, my third try at this clone. I made a 1.5L starter of Wyeast 3463 Forbidden Fruit. Since I upped the amount of sugar, I compensated by increasing my mash temperature to 154 from 152. I tend to get high attenuation so I'd like to get around 75% this go around instead of 85%...

I saw that in BLAM. I don't have the setup for cold aging so I'm just doing the primary fermentation at 75 degrees, then a secondary at my basement temp, which is around 56 degrees right now. That might mean that I'm never able to really get this right. We'll see... I ended up buying Wyeast...

Here's my updated recipe, which I'm going to brew on Wednesday. I might supplement some of the flaked wheat and oats for wheat malt and malted oats, like the CSI recipe suggests. I'm not sure how much of a difference it'll make though. (5.5 Gallon Batch) 8.5LBs Pilsner Malt 4LBs Flaked...

I'm surprised that they think WLP720 is the right yeast but it's definitely worth a try. I hadn't looked at that recipe from CSI until now. It's actually really close to my original recipe. However, there are a few flaws based on what I researched about Tripel Karmeliet. First, their OG is...

First, your beer has a great color, although darker than TK. Did you add the candi sugar in rock form? If you did it's important to melt the rock candi in a separate pot before adding to your brew kettle. Otherwise the crystals sit on the bottom of the pot and can caramelize. That might be...

I did four weeks in primary then straight to the keg. My next round of this, which I'm brewing in a week, I plan on doing a secondary.

To measure the actual SRM I looked at a chart online. Not very scientific but it's clear that my actual SRM is much higher than the 4.3 Beersmith said it would be.

Thanks for all the replies. I measure SRM with Beersmith but then don't measure it again. Looking back at photos of past beers, I have made batches that stayed light, around 4-5 SRM using the same procedures that I do now. It's more recent brews that have darkened. My last batch was a Belgian...

No gooey residue. The bottom of my kettle does have a brownish color from brewing. I have to let ez clean sit in there for awhile to remove it. I measure SRM in Beersmith. Flameproof insulation is a great idea! I haven't taken a temperature reading during the boil but it's a good...