loldmopar
Member
We just brewed a strong tripel that tasted way too sweet after primary fermentation. We transferred it to secondary to see if it settled down a bit but so far it has not. Here is the recipe we used:
30# US 2-row Pale Malt
1.5# Aromatic
1# Biscuit
3# Raw turbinado (sugar in the raw from the local grocery store)
3oz styrian 90 min boil
.5oz tett 15 min
.5oz hallertauer Hers 15 min
1oz saaz 5 min
We did a ten gallon batch that had a starting gravity of 1.106 and we pitched a Wyeast #3787 Trappist high gravity that I made a starter for the 4 days coming up to the brew day. After a 15 day primary it yielded a gravity of 1.030.
My question is how can I bring down the sweetness? Tips? techniques? I think maybe it was a bit too much sugar? wrong kind of sugar? bad yeast strain?
Thanks in advance.
30# US 2-row Pale Malt
1.5# Aromatic
1# Biscuit
3# Raw turbinado (sugar in the raw from the local grocery store)
3oz styrian 90 min boil
.5oz tett 15 min
.5oz hallertauer Hers 15 min
1oz saaz 5 min
We did a ten gallon batch that had a starting gravity of 1.106 and we pitched a Wyeast #3787 Trappist high gravity that I made a starter for the 4 days coming up to the brew day. After a 15 day primary it yielded a gravity of 1.030.
My question is how can I bring down the sweetness? Tips? techniques? I think maybe it was a bit too much sugar? wrong kind of sugar? bad yeast strain?
Thanks in advance.