tripel

I've noticed that recipes for "off-pale" to light amber (generally pilsner-malt based) beers often boost malty flavors in one of two ways: 1) a reasonable portion of Vienna, Munich, or even Pale Ale malt, in the 10-20% range (like using some Munich in a helles, or 2) a very small proportion of a...

Hello, I recently have been brewing a triple: https://www.northernbrewer.com/products/belgian-tripel-extract-kit. Brewing day was around 5 weeks ago. I used the wyeast 3787 with an OG of 1.072. Today I moved it to a secondary and took a FG reading of just 1.020 which is a bit high. Now after its...

i'm brewing a belgium style beer called "Tripel Terror" https://brewferm.com/collections/brewferm-premium-belgian-homebrew-mixes/products/triple-terror-homebrew-mix i followed all the kit instruction and i ended up with 1.064 OG . according to the kit fermentation should be finish @ 1.008...

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So brewed a Belgian Tripel 2 weeks ago with a double smack pack of 3787. Temps were between 74 and 82 the whole time. OG was 1.065. This tripel reached 1.004 a couple of days ago and I thought, "hey, can I reuse this for a variation of my high grav saison? (8.5%) As I understand it, overpitching...

I just received 2 packs of WLP500 from MoreBeer. both were manufactured 12/19/18 I am brewing a Tripel O.G. 1078, 5.5 gallons. I prefer a 1.25 pitch rate as I'm doing a series of Tripels and pitch rate is a part of that. The calculators on viability go from 31% to .4% Ironically MoreBeer's...

I have a tripel that is ready to be kegged/bottled, OG- 1.076, FG- 1.014. I was hoping to dry this out a bit more but it stuck here. I am thinking that I will need re-pitch a bit in order to naturally condition and I have some T58 that I could easily add to this. I am also thinking that I might...

I'm building out my ideal Belgian Tripel fermentation schedule using Strong Belgian Ale yeast: Wyeast 1388. Asking for your input, so we can all improve. For example, a tripel I am currently fermenting which began at OG 1.084. We added lots of clear candi syrup. It has spent 10 days in...

I love a good yeast driven beer. How satisfying is it to brew something that ends up with flavours that you didn't even add, thanks to the work of our microscopic friends? That was my challenge with brewing a strong, pale Belgian beer - brew a big, pale Belgian beer without using spices, that...

Hello and greetings from Italy :) And sorry for my English :( Until recently we were told that table sugar gives cider flavor to the beer. But then in “Brew like a monk” there’s written that it isn’t true. But in some experiment, somebody noticed that, specially with some yeast (such us...

Hey everyone, My wife’s favorite beers are Tripels, and I’d like to brew one. However, I don’t have temp control yet, and all the yeasts I see for Tripel recipes require that. Is it possible to brew a Tripel or Tripel-like beer with Saison yeast at the stereotypical warm temps Saisons are...

How do I know when to transfer my Chimay Tripel clone into the carboy for second fermentation? It's been 4 days & it's extremely active at 80 degrees F. Also, what's good recomended temps & time periods for second ferment & bottling?

A few weeks ago I brewed up a Tripel with WYeast 3787. Here is my recipe: 9 lbs Extra Light DME 2 lbs Cane Sugar (I added it at the end of boil - no incremental feedings) 4 oz Saaz throughout Very simple recipe. I did a 1.75-2 liter starter on a stir plate as suggested by Mr Malty and...