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?
80 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!!
Thanks! I was told once the monks ferment tripels between 80-90 degrees F. Any experts on tripels out there?
I was actually under the impression that Chimay was aged for 18 months before hitting the market
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