Ferment Fridge Temps for Belgian Triple

[ASassyBeerChick83]

Hey! Hey! Hey!


The hubby & I brewed the Belgian Triple on Sunday night.. We are 3 nights into the fermentation.... So, I have been wondering... anyone else ever brew a Belgian Triple? I was wondering what the best fermentation to set my fridge on... I have heard about 64 for the first couple of days & then move it up... to maybe 70 - 72? If so, I have done that... If I should lower the temps., someone, let me know! I am fermenting my first extract/partial mash & a Belgian! It smells interesting & Amazing!! I want to make sure I am setting my temps. to the right setting!


Thanks a lot, guys!!





Peace. Love. & Beer.
CHEERS!

 

[iambeer]

Sassy--Did you buy yeast that has text on the side on the package? If it doesn't say right on the package the best temperature range for that particular yeast, the manufacturer will have it online. If you need help, let us know what yeast that is.

 

[DrummerBoySeth]

Sassy--Did you buy yeast that has text on the side on the package? If it doesn't say right on the package the best temperature range for that particular yeast, the manufacturer will have it online. If you need help, let us know what yeast that is.

+1

The yeast is the deciding factor here. Some strains like higher temps, some like lower temps. I did a tripel with S-33 and fermented at 70 to 72 for 3 weeks. It came out very good, with an appropriate level of Belgian "funkiness" (fruity esters and such). It really depends on which yeast you are using, and just how much yeast character you want to impart to the beer.

 

[ASassyBeerChick83]

Does this help?

 

[iambeer]

Yup. I used google.com the search engine and it gave me this PDF

It reads:
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)

Personally I would pick 65 because that's what I can give it. Might as well play it safe and stick somewhere in between high and low. Low is dry, high is fruity, generally.

 

[ASassyBeerChick83]

Cool... Then I will turn the temp down a little bit when I get home... Leave it between 65 & 70... Thanks! This totally helps!

 

[homebrewdad]

I personally like to be "Belgian" with Belgian yeasts and let them more or less do their thing -which tends to get them on the upper end of their ranges. This gives you more of the esters and funkiness... but that's a personal choice.

My Belgian blonde fermented at about 73 degrees, and turned out superb... nice and spicy, with some fruity tones. Different yeast strain, though.