Reduce attenuation in Belgian Triple (FG 1.000!)

giuzep89 · 2025-09-11T18:27:17-0400

Hey guys,

I just brewed a Belgian Tripel, and it came out crazy dry. Here's the recipe in short:

- 80% pils malt, 15% table sugar, 5% carapils.
- Mangrove Jack's M41.
- Saaz @60' for bittering and a little at flame off for aroma, for a total of about 26IBU.
- BIAB.
- 60' mash@67°C
- 60' boil.
- Thorough aeration (drill + stir stick)
- 2.5g yeast nutrient
- OG post-boil 1.074, FG 1.000(YES)

I don't do temp control during fermentation, but if was warm for the first week, so it's been between 22-26°C.

As you read above, it finished insanely dry, and although I love the flavor, peppery and spicy as a triple should be, I'd prefer if it had some more sugar left next time I brew this. What would you guys do:

1) Swap yeast?
2) Mash higher?
3) Reduce the added sugar to a lower amount, possibly 5-8% of the grist?
4) No/less aeration?
5) No yeast nutrient?

Thanks for taking the time!

Brockness Monster · 2025-09-12T08:35:12-0400

I would probably swap yeast. Peppery flavor says saison to me and it might be a diastaticus strain since it got down to 1.000.

Edit: I brew my Tripels with 20% raw cane sugar and only get down to around 1.006. I also mash at 65C and use pure o2 and yeast nutrient. Gotta be a diastaticus yeast strain or infection (not likely).

giuzep89 · 2025-09-12T08:51:42-0400

Brockness Monster said:
I would probably swap yeast. Peppery flavor says saison to me and it might be a diastaticus strain since it got down to 1.000.

Edit: I brew my Tripels with 20% raw cane sugar and only get down to around 1.006. I also mash at 65C and use pure o2 and yeast nutrient. Gotta be a diastaticus yeast strain or infection (not likely).

I thought it could be because I use the same fermenter for cider (champagne yeast), but it was thoroughly sanitized and rinsed. How likely could it be that some cells survived, grew and fermented it further? Also, champagne yeast shouldn't be able to ferment dextrins I guess.

Any recommendations for alternative yeasts for this style?

mac_1103 · 2025-09-12T08:55:46-0400

Pretty sure M41 is diastatic (but getting all the way down to 1.000 still seems unusual). Try M31 next time. Or Fermentis BE-234 (which might be the same yeast).