erichowerton
Member
I've brewed a few beers before, mostly IPAs, a dubbel, and a saison, all with good results. I recently tried my hand at a Belgian Tripel. After four weeks in the primary (bubbler had completely stopped), I moved the beer into the secondary and tasted what was left in the syphon. While the smell is very good, the taste is just a tad sweet for me. I know a lot of triples are often on the sweeter side, but I prefer mine dry. Because the beer isn't bottle yet, I'm wondering if there's something I can do to it in the secondary to help it dry out a bit. Any suggestions? I appreciate the help.
I've attached the recipe below. It's a modified version of a Northern Brewer triple, which actually called for 2 lbs. of sugar but I reduced it to one pound because I knew I wanted it dryer.
8 lbs LME malts (6.5 pale, 1.5 amber)
2 lbs Base malts, steeped for 45 minutes (1 lb Vienna, ½ Crystal 20L, ½ Special B)
1 lb Belgian Candy sugar
1 oz bitter orange peel
Wyeast Saison yeast (alteration to their recipe, I hoped the saison yeast would also dry it out more)
1 oz Simcoe (60 min)
1 oz Fuggle (10 min)
1 oz Riwaka (5 min)
I've attached the recipe below. It's a modified version of a Northern Brewer triple, which actually called for 2 lbs. of sugar but I reduced it to one pound because I knew I wanted it dryer.
8 lbs LME malts (6.5 pale, 1.5 amber)
2 lbs Base malts, steeped for 45 minutes (1 lb Vienna, ½ Crystal 20L, ½ Special B)
1 lb Belgian Candy sugar
1 oz bitter orange peel
Wyeast Saison yeast (alteration to their recipe, I hoped the saison yeast would also dry it out more)
1 oz Simcoe (60 min)
1 oz Fuggle (10 min)
1 oz Riwaka (5 min)