I'm considering doing a Tripel for a little informal competition at the end of August, but I don't have a fermentation fridge to control the temperature.
What kind of temperature profile would a Tripel need to ferment at? If it was a Saison I'd pitch at 17C, ramp to 20C, wait a bit, then ramp again to 28C until it finished then coldcrash (I use a big coolbox with water and frozen water bottles).
If I do the Tripel I'll probably use Mangrove Jacks Belgian Tripel M31 Yeast, on the otherhand could take the same recipe and use Belle Saison instead.
Tripel Fermentation Temperature Profile?
Tripel Fermentation Temperature Profile?
Litany For Beer
I must drink the Beer.
Beer is the mind-killer.
Beer is the little-death that brings total obliteration.
I will face my Beer.
I will permit it to pass over me and through me.
And when it has gone past I will turn the inner eye to see its path.
Where the Beer has gone there will be nothing.
Only I will remain.
Hitchens's Razor:
"What can be asserted without evidence can be dismissed without evidence."
I must drink the Beer.
Beer is the mind-killer.
Beer is the little-death that brings total obliteration.
I will face my Beer.
I will permit it to pass over me and through me.
And when it has gone past I will turn the inner eye to see its path.
Where the Beer has gone there will be nothing.
Only I will remain.
Hitchens's Razor:
"What can be asserted without evidence can be dismissed without evidence."