Tripel Experiment

Post by **JimPotts** » Mon Nov 07, 2011 4:10 pm

For those of you doing the super-secret* tripel experiment, please respond with your choice of yeasts.

Karl & Jim: Abbey II and Forbidden Fruit (pitched on 11/6)
Steven:
Randy:
John:

* Okay, not so secret, we just happened to talk about it while swigging beer at 3BB. We're brewing the Tripel from Brewing Classic Styles, but trying different strains of Belgian yeasts, to see the difference between them.

-Jim

Steven P · Post by **Steven P** » Mon Nov 07, 2011 4:38 pm

I'll be doing the

Wyeast 3655-PC Belgian Schelde Ale Yeast

and

Wyeast 3522 Belgian Ardennes (if anyone want to use this one please post. This is TBD still for me)

once my fermenters get clear in the next week or so.

jjbuck · Post by **jjbuck** » Tue Nov 08, 2011 5:52 pm

I've got 2.5 gal with 3787 Trappist High Gravity and 2.5 gal 3522 Belgian Ardennes. I used a 2liter starter for both. The Ardennes took off strong and settled back rather quickly and the Trappist HG started slower but is now going very strong. Cool to watch in the smaller 3 gallon carboys!

tompb · Post by **tompb** » Tue Nov 08, 2011 6:32 pm

jjbuck wrote: Cool to watch in the smaller 3 gallon carboys!

Mmmmmm, yeast porn!

carrisr · Post by **carrisr** » Tue Nov 08, 2011 7:14 pm

To round out the suggestions in Brewing Classic Styles, I'll use the Safebrew T-58. I'll try to get mine brewed this weekend.

Steven P · Post by **Steven P** » Wed Nov 16, 2011 9:13 am

Due to timeconstraints I have not been able to brew on this one.

I'm stepping out of this experiment unfortunately.

carrisr · Post by **carrisr** » Wed Nov 16, 2011 9:34 am

Well I have not been able to get it done either. I was hoping to brew last weekend but life got in the way. I'm hoping to get it done this weekend.

On Wednesday 16 November 2011 9:13:15 am you wrote:

Due to timeconstraints I have not been able to brew on this one.

I'm stepping out of this experiment unfortunately.

------------------------
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jjbuck · Post by **jjbuck** » Sat Nov 19, 2011 4:07 pm

I just bottled the 2.0 gal of 3787 tripel. OG: 1082, FG: 1006. It has a very nice clove character with a bit of pear?(I'm not good at identifying flavors) It was nicely dry but not solventy. I added corn sugar(syrup) to carbonate to 3 volumes and added some champange yeast.
The 3522 batch had stopped working but was only at 1020. It had a definite sweet character to it. However, when I tasted the hydrometer sample it had a bit of clove but much more fruity (phenol?) character. I'm afraid the Ardennes yeast got too much alcohol. I upped the temp from 72 to 76 and added half a packet of champange yeast. I'm hoping it will attenuate down to at least 1010. If the champ.yeast doesn't get it going I don't believe it'll carbonate in the bottle. I'm hoping to bottle this before the first to allow a lager period after bottle carbonation. I'd like to bring both to the Christmas party.

jjbuck · Post by **jjbuck** » Sun Nov 27, 2011 9:13 pm

11-27-11 Just bottled the 3522 Ardennes Tripel that had stuck at 1.020. I added half a package of champagne yeast and bumped the temp up to 76-78 F. Seven days later, no bubbles in lock or on the top of the wort. In fact the beer was clearing nicely. Corked 11 bottles (750 mL) and ran a hydrometer on the remainder. FG 1.015. The clove character was still there but the sweetness was gone. Quite dry. Quater inch layer of light yellow yeast in bottom of secondary. I primed for three volumes and I'm hoping the champagne yeast still in suspension is still viable and the bottles will carbonate. I'll bring a bottle of each to the Christmas party, hoping that carbonation has occurred.
I am convinced that for any beer over 1.060 OG, that a five liter starter is not too much, even for a high gravity yeast. Pour of the nasty beer on the top and just use the yeast cake. This works best if you rest the starter in the fridge over night. Pour of the cleared beer and and add a cup or two of sterilized water.

carrisr · Post by **carrisr** » Sun Jan 15, 2012 10:15 am

I opened a bottle last night and I was surprised! It tasted very boozy when I bottled it, but now that it's lagered for a month it's much improved. In fact, I think I can declare it drinkable. Certainly not the best example I've had, but I'll take it for a first effort. It should only get better with more time.

So that brings up the question: When do we want to get together and compare notes/tastes?

jjbuck · Post by **jjbuck** » Sat Jan 21, 2012 4:55 pm

I was quietly working on the computer in my basement when I heard a loud pop and a sound like a ceiling tile being hit by a belgian beer bottle cork. You were right Randy. I knew those wire cages were for champagne corks but didn't have any of the hooded kind. On the bright side, I appear to have fixed my bottle conditioning issues. You might want to change out the cages we put on your bottles.

carrisr · Post by **carrisr** » Sun Jan 22, 2012 8:41 am

Yeah I may do that with my next supply order. I've got mine all in the fridge now though so they shouldn't be doing any further carbonating. The one I opened last week had plenty. Glad to hear your getting yours to carb now. What seems to have done the trick for you?

On 01/21/2012 04:55 PM, jjbuck wrote:

I was quietly working on the computer in my basement when I heard a loud pop and a sound like a ceiling tile being hit by a belgian beer bottle cork. You were right Randy. I knew those wire cages were for champagne corks but didn't have any of the hooded kind. On the bright side, I appear to have fixed my bottle conditioning issues. You might want to change out the cages we put on your bottles.

Brother John Brewing
The Monk at the Marion Monastary

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