Trouble with Tripples or How I learned to brew a Westmalle Clone without worries

[tennesseean_87]

+1 for 72. I need to find a cheap corker. Anyone want to give me their colonna?

 

[NTexBrewer]

I'm renting a corker from my Homebrew store for $5.

 

[TrickyDick]

I too will be bottling my triple this friday. I will bottle in 750ml belgian bottles with corks plus a few 33cl chimey, duval, and other belgian beers I have drunk. http://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf Here is a link that talks about how many volumes bottles are rated for. Regarding CO2 in the beer. If I understand it correctly you use the warmest temperature your beer has been at. So if you fermented at 72 then you use 72. The thinking is as you chill or cold crash your beer the CO2 stays in suspension in the beer. I guess I'm leaning to carbonate mine at 3.5 volumes. I have carbonated saisons to 3.2 and wits to 3.0 and this has been good carbonation. I'm also planning to pitch new yeast at bottling. I may not get the cork pop like a commercial tripel but I don't want gushers either since these will be Christmas presents for friends.

Agreed. I always hate that crappy way you're supposed to calculate the residual dissolved CO2. Seems dumb. If I left a bottle of beer open at 72 with an air lock, it would eventually go totally flat... I've had undercarbed Belgians before.

I picked up some 375ml Belgian cork finish bottles this week for bottling. I'll check out the link. Thanks.

I hate the difference in quality of the commercial corks vs what we can get. Never mushroom like the real Belgian corks do, even after years.

TD

 

[TrickyDick]

+1 for 72. I need to find a cheap corker. Anyone want to give me their colonna?

You can borrow mine if you lived locally. I bought the Portuguese a a years ago. To date, this'll be the third batch I've corked, but I'm planning two more cork finish batches this year, well, maybe just one more. Wished I can gotten then Italian which can cap as well.

TD

 

[tennesseean_87]

Or colonna, which corks, caps, and fits in my apartment. Maybe for CHristmas...

 

[TrickyDick]

I will say the Portugese floor corker is incredibly easy to use and adjust, provides plenty of leverage for super easy corking. The jaws that compress the cork are plastic, but I can't imagine they wouldn't last a lifetime. The colonna just looks like a PITA to use.

TD

 

[NTexBrewer]

Just finished bottling. Decided to carb to 3.75 volumes. Using NB priming calculated that was 6.5 oz. of sucrose for 4.5 gallons at 72 degrees. I used beet sugar to prime. I also pitched one pack of wyeast 3787. Smacked it when I got up this morning (boy that sounds bad). The yeast pack had about 5 hours to activate. Not too many problems using the corker and getting the cages on. Ended up with 20 750 ml, 5 330 ml, and one pony!

 

[bethebrew]

Yesterday I bottled the two big Belgians sitting in primary. One with 1762 and one with 3787, both at around 10.5% ABV. Decided not to give them any more yeast so we shall see. Made a priming syrup from cane sugar, tangerine rind, tangerine juice and some organic molasses. Ended up with close to 5 oz. dry sugar/ 8 oz. syrup for each 4 gallonish batch. Boiled it up to about 250 F then let sit in oven at 280 for 45 mins.

One thing I do now, for better or worse, is not only stir up the beer being racked over the priming syrup, but right before bottling give it a good shake. My rationale is that residual CO2 gets shaken out, and maybe the yeast need a little Oxygen in their next fermentation phase. The other thing is to really get the beer and the much heavier priming syrup mixed in really well.

I am using Oxygen scavenging caps so figure if I did shake in a little O2 it will be eaten by the yeast or absorbed by the cap.

 

[tennesseean_87]

Space is an issue, and capping ability will be great. If I can find one used, I'll snatch it up.

 

[TrickyDick]

Yesterday I bottled the two big Belgians sitting in primary. One with 1762 and one with 3787, both at around 10.5% ABV. Decided not to give them any more yeast so we shall see. Made a priming syrup from cane sugar, tangerine rind, tangerine juice and some organic molasses. Ended up with close to 5 oz. dry sugar/ 8 oz. syrup for each 4 gallonish batch. Boiled it up to about 250 F then let sit in oven at 280 for 45 mins.

One thing I do now, for better or worse, is not only stir up the beer being racked over the priming syrup, but right before bottling give it a good shake. My rationale is that residual CO2 gets shaken out, and maybe the yeast need a little Oxygen in their next fermentation phase. The other thing is to really get the beer and the much heavier priming syrup mixed in really well.

I am using Oxygen scavenging caps so figure if I did shake in a little O2 it will be eaten by the yeast or absorbed by the cap.

I believe that yeast only require oxygen for reproduction, and not for metabolizing sugar into alcohol and CO2 (aka fermentation). It is undesirable to introduce oxygen at any time after you've pitched the yeast (unless its a high gravity beer and then a second dose is suggested 12-24 hours after yeast is pitched).

The tangerine juice sounds like a really interesting idea! let us know how that turns out please!

TD

 

[LakesideBrewing]

I've been following this thread and brewing right along with it. I started cold conditioning my Tripel yesterday. The sample tasted amazing! Thanks! This is a great thread!

 

[NTexBrewer]

Getting ready to mail a bunch out for Christmas. Just popped my first one after 3 weeks of carbonating at 78 degrees. Wanted to make sure I was not sending out bottle bombs. Looks like the carbonation level is perfect. Tastes great too!

 

[butterpants]

Getting ready to mail a bunch out for Christmas. Just popped my first one after 3 weeks of carbonating at 78 degrees. Wanted to make sure I was not sending out bottle bombs. Looks like the carbonation level is perfect. Tastes great too!

Nice label artwork man. Impressive.

This is what mine usually look like...

 

[NTexBrewer]

Nice label artwork man. Impressive.

This is what mine usually look like...



View attachment 164230

Thanks. I worked on the label for a while since they were going to be xmas gifts for friends and family.

 

[tennesseean_87]

Mine is done lagering, but I'm waiting to get a colonna to cork some bottles before I package. I'm hoping for early April consumption around the time my child is born.

 

[DSmith]

I think that's a good timeframe for a Tripel. A good pitch of yeast, temperature control during fermentation, a month of lagering, a month or two of bottle conditioning = a nice Triple IMO. I have bottles that are 12 months and have lost a lot of the hop bitterness, aroma & flavor that balanced the pilsner malt. These bottles were better sooner, where Dubbels & Quads have always seemed to improve with more age.

Others may prefer how the Tripel ages vs. a younger one.

 

[tennesseean_87]

It was a big debate in my mind. I've read some posters on here say they get better up to a year, and some like them fresh. Listening to a little bit of the Jamil show it seems that he thinks they're good fresh, but need the age to taste "authentic", i.e., imported and distributed long enough to age. I just get that impression from a few comments I've heard, he didn't specifically mention anything but lagering 4 weeks.

 

[TrickyDick]

I'm bottling mine tomorrow... I mean it this time too!

Thinking 3.0 volumes will be good. A part of me want to go 3.5, but I don't have enough belgian style bottles to handle the higher pressures.

Drank my last Dubbel brew again yesterday and I think it is finally ready. I brewed it in March and at 6 months tasting it wasn't there yet. I agree on the Darker belgian styles improving with age. Never had a fresh triple before, so am looking forward to it.

TD

 

[crusader1612]

I'm bottling mine tomorrow... I mean it this time too! Thinking 3.0 volumes will be good. A part of me want to go 3.5, but I don't have enough belgian style bottles to handle the higher pressures. Drank my last Dubbel brew again yesterday and I think it is finally ready. I brewed it in March and at 6 months tasting it wasn't there yet. I agree on the Darker belgian styles improving with age. Never had a fresh triple before, so am looking forward to it. TD

I know it's only been a couple of months. But interested to see any results. It's an awesome beer

 

[TrickyDick]

I know it's only been a couple of months. But interested to see any results. It's an awesome beer

Well I had other tasks in the brewery and didn't get around to doing any bottling just yet. HOPEFULLY on Saturday I can bottle up a bunch of beer.

One question. My previous Belgian style Dubbel I added CBC-1 Lallemand yeast (Cask and Bottle Conditioning Yeast hence the CBC). When I open a 750ml bottle and pour a glass, by the time I am ready to pour the next glass the yeast is re-suspended. Perhaps the yeast is partially disturbed before I've even opened the bottle, but I suspect this conditioning yeast isn't a great floculator as I hoped. How well does the WLP530 do after cold crashing and bottling? How well does it floc in the bottle when pouring? I've started to pour both glass at the same time then stashing one in the fridge until I'm ready for it to prevent the yeast from getting into the glass, which has been considerable.

Also, 3.0 or 3.5 volumes?

TD

 

[LakesideBrewing]

Also, 3.0 or 3.5 volumes?

TD

I'm botteling my tripel tomorrow and was wondering the same thing. What did you end up doing?

-Mike

 

[TrickyDick]

I'm botteling my tripel tomorrow and was wondering the same thing. What did you end up doing?

-Mike

Heh, I'll let you know... I still haven't bottled mine! DOH!
Planning to do it today, and thinking that I'll go with 3 volumes because I don't have enough Belgian bottles for all of it, or else I'd go between 3.25-3.5. I think I've read 3.0 is correct for style.

Also planning to bottle some other brews that've been kegged.

TD

 

[NTexBrewer]

Just finished bottling. Decided to carb to 3.75 volumes. Using NB priming calculated that was 6.5 oz. of sucrose for 4.5 gallons at 72 degrees. I used beet sugar to prime. I also pitched one pack of wyeast 3787. Smacked it when I got up this morning (boy that sounds bad). The yeast pack had about 5 hours to activate. Not too many problems using the corker and getting the cages on. Ended up with 20 750 ml, 5 330 ml, and one pony!

This got buried but this is what I did with bottling. I did have the bottles to handle the pressure. Last week I opened one of the 750's and it gave a nice "POP" sound as I wiggled the cork out.

I used 3787 at bottling to carbonate the beer. The sediment seemed to stay packed at the bottom of the bottle and I did not notice it swirl into the last few pours.

I think anywhere at 3 volumes or above will work fine. Maybe drink from the non belgian bottles first if you carb higher. I have also noticed that some companies use heavier bottles than others. Maybe check and see if you have some bottles that are heavier and use those.

 

[TrickyDick]

DOH!

was actually going to bottle this today. I had bought the wrong number of 375ml cork bottles (60), and didn't have enough 750ml bottles to cover the rest. Now that I do, I do not have enough corks!!!! DOH!

Well, looks like another weekend goes by without bottling....

TD

 

[LakesideBrewing]

DOH!

was actually going to bottle this today. I had bought the wrong number of 375ml cork bottles (60), and didn't have enough 750ml bottles to cover the rest. Now that I do, I do not have enough corks!!!! DOH!

Well, looks like another weekend goes by without bottling....

TD

Ha! Same here. Was getting things ready last week and noticed I didn't have enough corks. I ordered some and hope to bottle this weekend.

Did you ever fix your cork issues that you posted about in another thread? I had the same 'stuck cork' issue in a few batches.

-Mike

 

[hunter_le five]

Nothing to contribute here, just stopped by because the thread title amused me.

Are you sure Klingons didn't poison your grain supply?

 

[TrickyDick]

Thanks!

Yeah on the cork problems, no, I haven't fixed. I suspect I need to carb to higher level.

I hate the formula for determining the dissolved co2. There is no account of the TIME the wort has been at the temperature you pick. Anyway, I may be able to bottle this weekend, and I think I'm going to do a little research on this. I don't expect to find much. I am going to be using some smaller cork finish 375ml bottles and some 750ml bottles. Will see how these turn out.

I think my last Belgian, a dubbel, that the priming sugar was incompletely mixed. I had some bottles a bit flat. 12 left from that batch. A real winner after 9 months it really improved compared with 3 and 6 month tastings.

TD

 

[LakesideBrewing]

Cool. My plan is to try and not set the corks in too deep. I have research the hell out of the cork issue and that's about all I can come up with. Good luck, man!

 

[TrickyDick]

So how deep do you set them? Half in / half out? I have only corked two other brews to date, and seems that I set the corks in about 2/3-3/4 leaving just enough of a cork to get your thumbs onto for prying out.

TD

 

[LakesideBrewing]

So how deep do you set them? Half in / half out? I have only corked two other brews to date, and seems that I set the corks in about 2/3-3/4 leaving just enough of a cork to get your thumbs onto for prying out.

TD

Honestly, I did 1/2 in and 1/2 out on the last two batches and they were still tough to get out. I have adjusted my floor corker with a #7 bung and I am hoping for a 1/3 in the bottle and 2/3 out.