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?
plus juan80 is far to0 high.........90 would be assanine
you should typically start fermentation of a belgian tripel in the mid to upper sixties for the first 3-4 days, and then once things start to slow you bring it up to the mid seventies........you are going to get seriously, maybe even borderline undrinkable, banana/ester/clove...........
cool it down man!!
I'm no expert but also keep in mind that the monks that make Chimay primary for three days, secondary for three days, bottle condition for three weeks and then it goes to market!!! I don't think you'll need to leave it in the secondary for months.Thanks! I was told once the monks ferment tripels between 80-90 degrees F. Any experts on tripels out there?
I always thought so too! Especially considering what a top-end ale it is!! But I recently watched a documentary about the Cistercian monks that brew Chimay and the brewmaster said that they primary for three days, secondary (brighten) for three days and bottle condition for three weeks. They have it at the point of sale in under thirty days. The only exception is the Tripel (blue label). They primary four days and secondary four days for that one.I was actually under the impression that Chimay was aged for 18 months before hitting the market