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Another tripel question...
Hey all,
I have a tripel that I brewed which had an OG of 1.093. The beer was pitched onto a cake of wlp530 and spent approx 4 weeks in the primary. During that time I ramped the temp up to the mid to high 70's. I checked the gravity before leaving on vacation a couple of weeks ago and it was at 1.018, so I went ahead and transferred it over to my secondary. My plan is to let it sit for about 4 weeks in the secondary to let it condition and then bottle. But I started wondering if (even though the beer is 10% abv) it should be a bit dryer since it's above the BJCP guideline for FG (1.008 - 1.014).
So, I guess my question is should I add more yeast (Champagne, Nottingham, etc) in hopes I can bring it down some or just leave it and hope it drops a point or 2 over time as I did transfer over some of the 530 yeast into the secondary. I don't want to mess up what might be a perfectly fine beer.
Thanks
You got an 81% attenuation, really hard to get 530 to do much better. I have been struggling for years to get tripels to go much more beyond that. To do it, you need all the usuals- a ton of healthy yeast, great oxygenation, and a lot of time. Seeing you plan on secondarying for awhile and transferred some extra yeast, I am willling to bet you will get a small drop, but I would not expect much more than a few points.
The other large factor is your wort fermentability and usage of simple sugar. If you mashed low and long and kept the simple up around 20%, you may squaek out 85-88% attenuation, but it is tough to get that. That would get you to the 1.014 FG.
I prefer my belgians to have a subtle not overpowering yeast profile, so I ferment cooler 63-65, for most of the ferment, then ramp towards the end when activity slows, because of this I keep the OG on the low side of the spectrum.
Those monks really know what they are doing, Westmalle says they ferment in 3 days!
3 days!!!
Yeah, I was leaning towards just leaving this alone instead of doing something and messing it up.
I also forgot to mention that this was a mostly an extract batch with a small mini mash, so the large amount of extract is probably something else contributing to the higher FG. If I can get it down 2-3 over the next month or so then I'll be happy. I'll be bottling this one and letting it condition until winter time...if I can wait that long!
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