Hi All
Planning on making a Belgian Tripel/Strong Golden next week (German Pilsner, Belgian Aromatic, Pale Candi with Tettnang (bitterness) and Saaz (aroma) and 2 x T58). Aiming for around 10%. I'm thinking of leaving in FV for 2 weeks (assuming that FG will have been reached by then), then straight to 1pt bottles (primed with 1tsp for carbonation to style), and leaving for min 3 months.
Any views on:
* whether I should transfer to Secondary?
* how soon it'll be ready. I've heard that 6 months for this type of beer is the norm so guess I'll have to be patient and make some fresh pale ales in the meantime?
Cheers People
Si
Advice on a Tripel
Advice on a Tripel
Researching ... by drinking ...
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richc
Re: Advice on a Tripel
To answer your questions....
1. I wouldn't bother transferring to secondary unless you plan to ferment for over a month.
2. Sample a bottle after a month or two and see how it tastes.
My other comment would be that I'm not convinced that t58 yeast is great for either style. I'd almost always go for a liquid yeast, probably WLP-550/570.
1. I wouldn't bother transferring to secondary unless you plan to ferment for over a month.
2. Sample a bottle after a month or two and see how it tastes.
My other comment would be that I'm not convinced that t58 yeast is great for either style. I'd almost always go for a liquid yeast, probably WLP-550/570.
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jmc
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Re: Advice on a Tripel
10 per cent is a challenge for most yeasts, specialy from a standing start.
I'd go for a weaker beer initially,say 6%.
Then use yeast cake for this for your Triple.
I'd also recommend a liquid yeast. You won't be disapointed.
I'd go for a weaker beer initially,say 6%.
Then use yeast cake for this for your Triple.
I'd also recommend a liquid yeast. You won't be disapointed.
Advice on a Tripel
Thanks chaps. Ok will bring it down a bit. And did read that most were recommending a liquid yeast for this style so will try one (never used one before, just worried I'll mess it up).
Researching ... by drinking ...
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DaveV
Re: Advice on a Tripel
+1 to advice above. I brewed a couple of Belgian style beers 'back to back' with WLP500 at the end of February. Both turned out great, I did secondary condition for 8 weeks before bottling with plenty of sugar in a bottling bucket (aiming for about 3 vols co2), I also added a small addition of extra yeast (approx 1 million cells/ml estimated) at that point. Starting with a golden/blonde of about 1060 allows you to pitch with one vial of yeast, then harvest enough day 2-3 krausen for pitching into your second 'big beer' (use the mr malty calculator). It will keep quite happily in the fridge for a week or so.
In my case that was a 1082 Belgain dark strong. in both cases I had excellent attenuation and volcanic fermentation. I also followed advice from brew like a monk and started temp at about 19 deg C , raising to 24 after 3 days to try and keep a lid on the development of the extreme banana/clove flavours you get with this amazing yeast.
Though I say it myself, both beers are delicious. The stronger one will no doubt improve even further with age. If I can keep my hands off it that long
Not sure whether the long secondary with re-yeasting helped or not, but both beers are star bright with tight compact yeasts that pour well with a nice head. Most important of all, they are both very drinkable. The blonde in particular is being consumed by my wife very happily and she is not really much of a drinker..
Davev
In my case that was a 1082 Belgain dark strong. in both cases I had excellent attenuation and volcanic fermentation. I also followed advice from brew like a monk and started temp at about 19 deg C , raising to 24 after 3 days to try and keep a lid on the development of the extreme banana/clove flavours you get with this amazing yeast.
Though I say it myself, both beers are delicious. The stronger one will no doubt improve even further with age. If I can keep my hands off it that long
Not sure whether the long secondary with re-yeasting helped or not, but both beers are star bright with tight compact yeasts that pour well with a nice head. Most important of all, they are both very drinkable. The blonde in particular is being consumed by my wife very happily and she is not really much of a drinker..
Davev
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DaveV
Re: Advice on a Tripel
+1 to advice above. I brewed a couple of Belgian style beers 'back to back' with WLP500 at the end of February. Both turned out great, I did secondary condition for 8 weeks before bottling with plenty of sugar in a bottling bucket (aiming for about 3 vols co2), I also added a small addition of extra yeast (approx 1 million cells/ml estimated) at that point. Starting with a golden/blonde of about 1060 allows you to pitch with one vial of yeast, then harvest enough day 2-3 krausen for pitching into your second 'big beer' (use the mr malty calculator). It will keep quite happily in the fridge for a week or so.
In my case that was a 1082 Belgain dark strong. in both cases I had excellent attenuation and volcanic fermentation. I also followed advice from brew like a monk and started temp at about 19 deg C , raising to 24 after 3 days to try and keep a lid on the development of the extreme banana/clove flavours you get with this amazing yeast.
Though I say it myself, both beers are delicious. The stronger one will no doubt improve even further with age. If I can keep my hands off it that long
Not sure whether the long secondary with re-yeasting helped or not, but both beers are star bright with tight compact yeasts that pour well with a nice head. Most important of all, they are both very drinkable. The blonde in particular is being consumed by my wife very happily and she is not really much of a drinker..
Davev
In my case that was a 1082 Belgain dark strong. in both cases I had excellent attenuation and volcanic fermentation. I also followed advice from brew like a monk and started temp at about 19 deg C , raising to 24 after 3 days to try and keep a lid on the development of the extreme banana/clove flavours you get with this amazing yeast.
Though I say it myself, both beers are delicious. The stronger one will no doubt improve even further with age. If I can keep my hands off it that long
Not sure whether the long secondary with re-yeasting helped or not, but both beers are star bright with tight compact yeasts that pour well with a nice head. Most important of all, they are both very drinkable. The blonde in particular is being consumed by my wife very happily and she is not really much of a drinker..
Davev