bottlebomber
Well-Known Member
I just did a Tripel, and it called for 3 lbs of candi sugar, two were added in the boil, and the third I put in at high krausen. I used WLP500 1.5 liter, followed a day later by Wyeast 3787 1 liter. I started fermentation at 62, and let it climb to 72 over a week. After a week I checked the gravity and it had come down from 1.105 to 1.012. Whammy.
What I noticed immediately about this was it had a super strong cider aroma, from the simple sugars I know. It was also really hot of course. What im wondering is this- does the cider go away? I've never made a belgian before, im trying to get out of my IPA pigeon hole, and so I made this. Im not expecting to drink it any time soon, BTW. Thanks in advance for your feedback.
What I noticed immediately about this was it had a super strong cider aroma, from the simple sugars I know. It was also really hot of course. What im wondering is this- does the cider go away? I've never made a belgian before, im trying to get out of my IPA pigeon hole, and so I made this. Im not expecting to drink it any time soon, BTW. Thanks in advance for your feedback.