Trails_n_Ales
Well-Known Member
Below is a Belgian tripel that i brewed and I'm wondering if I should condition in secondary/keg for longer than the typical 2 weeks? I typically brew fairly sessionable beers and this is my first crack at a higher abv brew. I took a sample when I racked to secondary and it was pretty tasty already. Any insight on extra conditioning time vs. the standard 2 weeks would be appreciated.
Batch Size (Gallons): 5.5
Original Gravity: 1.065
Final Gravity: 1.006
Boiling Time (Minutes): 90
Batch Size: 5.50 gal
Boil Size: 6.50 gal
Ingredients:
------------
Amount
10lb Belgian Pilsner
1lb White wheat
1.5lb table sugar
1.5oz East Kent Goldings 90
.5oz Hallertau Hersbrucker 90
.5oz East Kent Goldings 5
.5oz Hallertau Hersbrucker 5
WLP500 Trappist Ale Yeast 2L starter
Mash at 150 degrees for 90 minutes.
4/16/17 OG 1.065
5/1/17 Racked to secondary, checked gravity 1.006
Batch Size (Gallons): 5.5
Original Gravity: 1.065
Final Gravity: 1.006
Boiling Time (Minutes): 90
Batch Size: 5.50 gal
Boil Size: 6.50 gal
Ingredients:
------------
Amount
10lb Belgian Pilsner
1lb White wheat
1.5lb table sugar
1.5oz East Kent Goldings 90
.5oz Hallertau Hersbrucker 90
.5oz East Kent Goldings 5
.5oz Hallertau Hersbrucker 5
WLP500 Trappist Ale Yeast 2L starter
Mash at 150 degrees for 90 minutes.
4/16/17 OG 1.065
5/1/17 Racked to secondary, checked gravity 1.006