questions about tripel

[andrewp]

Hello everyone. This is my first post here after creeping around here for a couple weeks. My 5th batch of beer is currently fermenting - what was supposed to be a tripel. I have a few quesitons.

First, my product is extremely sweet. I added orange blossom honey into the boil at 30 min to help get the OG up but what I ended up with was OG not as high as I had hoped and a very sweet wort. Is there anything I can do to counteract the sweetness of the honey. Dry hopping?

Secondly, what do you call a sweeter, darker version of what was supposed to be a Tripel? Its way to dark to be a tripel.

Thanks and happy brewing.

 

[COLObrewer]

The honey should ferment out almost completely, How long has it been fermenting and what are the other ingredients?

 

[android]

so are you saying that the wort tasted sweet or a sample after it finished fermenting? because wort is supposed to, you can't judge sweetness until fermentation is complete.

 

[Bob]

COLObrewer is right - the honey will ferment almost completely. It'll be far less sweet once full attenuation is reached.

Don't pay too much attention to the color in the fermenter. Beer in bulk will always be darker than beer in the glass. Extract beers will admittedly be darker than their all-grain cousins, and those differences can be pronounced in very pale beers (like Tripel). But if it ends up a tad darker than Westmalle in the glass, don't fret. It's still Tripel, and it's yours.

Cheers!

Bob

 

[andrewp]

Thanks for the help guys. Admittedly it won't be a true tripel because I used Safbrew 58, not a specific belgian strain so my tripel will probably lack some of the belgian characteristics.

My recipe was as follows:
10 lbs Light LME
2 lbs Clear Belgian Candi
.80 lbs Honey
Specialty grains:
1 lb Pilsner
1 lb Wheat

Hops:
1 oz Hallertauer at 60 min
.75 oz Mt. Hood at 15
.25 oz Mt. Hood at 5.

Its been fermenting now for 5 days. I got a little worried today that it had stopped fermenting (no bubbles) but brought the temp up and sure enough it started fermenting again.

I know beer in bulk is darker and the LME doesn't help that case either. Its still pretty dark in the hydrometer tube. More like a APA in color than a tripel. Oh well. The honey certainly is fermenting off but it was still very sweet, thats why I asked.

How long should I let this ferment?

Thanks again.

 

[COLObrewer]

How long should I let this ferment?

Thanks again.

At least 3 weeks, then take a hydrometer reading, then another reading 2 days later, if they are the same then it would be safe to bottle/keg.

 

[andrewp]

really that long? the tripel in extreme brewing by sam calagione only fermented for 10 days. the other batches i have done i have let ferment for 3 weeks. i guess its the same for this one.

 

[Bob]

Let it go until it's done. Let your yeast be the guide, and the hydrometer be your gauge.

Bob

 

[COLObrewer]

really that long? the tripel in extreme brewing by sam calagione only fermented for 10 days. the other batches i have done i have let ferment for 3 weeks. i guess its the same for this one.

The yeast will clean up after themselves after fermentation, they have more to do than just ferment, your beer will be better if you give it that much time.

 

[passedpawn]

It'll be done bubbling in 5 days. That's normal.

Bottle it at 14 days. Trust me. There is so much misinformation out there.

The Belgian big beers ferment for less than a week.

You will need lots of time in the bottle, tho, for carb. 3 weeks at least.