El brasseux
New Member
- Joined
- Nov 25, 2017
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Hi everybody!
I'm planning to brew a tripel aged (in secondary) with aok cubes soaked in appel brandy. I want the green apple flavour to be fully present. Thats why I try to work with ingredients that has this particular apple flavour profile. Therefore, I chose Calypso for hop and I'm also looking for yeasts like burton ale? + High gravity trappist in primary & Brett Claussenni + lactobacters in secondary, for aging). *Sorry for my bad english!
Can I expect to use the burton ale with a high gravity belgian style in primary without the last one to take over on the first one?
I'm planning to brew a tripel aged (in secondary) with aok cubes soaked in appel brandy. I want the green apple flavour to be fully present. Thats why I try to work with ingredients that has this particular apple flavour profile. Therefore, I chose Calypso for hop and I'm also looking for yeasts like burton ale? + High gravity trappist in primary & Brett Claussenni + lactobacters in secondary, for aging). *Sorry for my bad english!
Can I expect to use the burton ale with a high gravity belgian style in primary without the last one to take over on the first one?
