A year ago I made a tripel using Wyeast 3787 Trappist High Gravity yeast and Jamil's recipe. I fermented it starting at 72f ambient and going up to about 78f ambient. The end product was very spicy and phenolic. I really liked it, but it was very spicy.
A week ago I made the same recipe with the same yeast but started the ferment at 60f and slowly ramped up to 78f over the course of 8 days. The hydrometer sample has hardly any spice flavor and actually tastes like pear juice. I'm pretty sure I'm going to like it more than the other batch.
A week ago I made the same recipe with the same yeast but started the ferment at 60f and slowly ramped up to 78f over the course of 8 days. The hydrometer sample has hardly any spice flavor and actually tastes like pear juice. I'm pretty sure I'm going to like it more than the other batch.
