I have brewed two six gallon batches of a Belgian Tripel for some friends' wedding. I'm determined to get it right. I've recently read Heironomous' How to brew like a monk and I'm trying to replicate the Trappist style of ale. After primary is complete I'm going to lager for three weeks at 32 degrees F. My primary yeast was a starter made from Wyeast 3787. The fermentation was more than vigorous and dropped the gravity from 1.085 to 1.029 in three days.
The Trappists all add more of the primary yeast as well as priming sugar at bottling. I will be using 750 ml heavy duty bottles, but I'm still afraid of over pitching. My question to you all is: How much fresh 3787 should I add to each batch at bottling? Thanks in advance!
The Trappists all add more of the primary yeast as well as priming sugar at bottling. I will be using 750 ml heavy duty bottles, but I'm still afraid of over pitching. My question to you all is: How much fresh 3787 should I add to each batch at bottling? Thanks in advance!