Tripel w/ 1.002 FG ruined?

[domdom]

I brewed my first tripel 3 weeks ago. i checked the gravity today and it was all the way down to 1.001-2, which is a little lower than i was wanting. it tasted okay though the spice/phenolics were pretty strong and the alcohol taste is a little sharp. i'm worried that it may be too dry and high in alcohol to be good. i'm planning to let it sit in the primary fermenter for another month or two to let it mellow out. hoping that time will help fix it. reicpe below.

recipe
15 lb pilsner
1 lb flaked wheat
0.25 lb aromatic
1.5 lb sugar, boiled and added on 3rd day of fermentation
Mangrove Jack M31 Belgian tripel yeast w/ starter.
Mashed at in at 120, raised and held temp at 148 for 80 min than mashed out at 168 for 10 min. fermented around 58 degrees ambient temp for 1 1/2 weeks then moved to 65 ambient temp room.
OG-1.082

 

[bigplunkett]

Belgain yeast is notorious for strong atenuation. Wlp saison II gets down neelar 1.003 or so when i add a bit if candi sugar. Let it sit it will clean up and mellow. The point of all the sugar is to make the beer dry.

 

[Zver]

The same thing.
OG 1.068, FG 1.004 in 10 days, M31 rehydrated, also sugar at fermentation.

 

[glugglug]

If you keg, I️ would leave it in the keg rather than the fermenter.

Edit: not sure why these question marks won’t go away in my post.

 

[shoreman]

It’s going need a lot of age - are you bottling it? Sounds delicious to me - I want all my Belgian beers to ferment out. A Belgian triple generally is dry and served with food, so you don’t want it cloyingly sweet.

Id age it in the bottle about 6 months, then report in the flavor.

 

[dmtaylor]

It's not ruined. I would add 3/4 lb lactose. Fixed.

Next time, use like half as much sugar, and hold at 148 F for only 45 minutes, and this won't happen.

 

[Zver]

It’s going need a lot of age - are you bottling it?

Yep

 

[betarhoalphadelta]

Definitely let it sit.

My only concern (and this is based on not having read anything about M31) is that it might be due to this yeast just having a weird flavor profile. I used their M84 Bavarian Lager a few years ago and really did not like it relative to SafLager W-34/70. I've never really heard of M31 or its flavor profile.

The other thing is that in a lot of cases, Belgian yeasts like higher temps. I had a conversation with the former brewer at The Bruery a few years back and their house yeast simply didn't like to ferment *under* 75, throwing a lot of sulfur at those temps. So they recommend staying north of 75 when using it. I'm not sure if M31 has similar issues where you fermented too cool for the optimal profile.

If I were you I'd do some searching in the yeast sub-forum for peoples' tasting notes on M31. I don't see anything wrong based upon your recipe that would indicate a problem, so it might just be characteristic of this yeast?

 

[domdom]

sorry to not report back on this sooner. ended up being a pretty good beer after a few months of letting it mellow. next time i brew i will probably try to ferment just a pinch cooler and maybe adding a pound of munich for just a touch more body.

 

[BrewZer]

sorry to not report back on this sooner. ended up being a pretty good beer after a few months of letting it mellow. next time i brew i will probably try to ferment just a pinch cooler and maybe adding a pound of munich for just a touch more body.

Looks like it would take kindly to spices, too.