"The Sky At Night" Tripel.... Just... Dont drink on brewdays

[simple one]

Well this ended out at 1.006, which sounds frightening low. But had a sneaky sample when bottling. And I have to say it is very nice. Tastes gently spiced, nicely hopped, alco kick and some phenolic aromas tastes. Tastes light and not hot, which was my main concern. Very impressed. It is a light pilsner colour and still has a haze from the yeast, but now its in the bottles it shouldn't be long for this to drop out. Primed high. My budget keg is becoming invaluable as a secondary fermenter especially for this yeast. Seems to stay in suspension longer than S05. Next time I have it stuck in the FV fridge, so should have the option to crash cool.


500ml and 565?ml bottles on left 330ml on top right and a very yeasty one up top left (might use this to make a starter should I want to try again (risky? comment!))

All I have to think of now is a good place to hide it from myself.

[196osh]

Damn 1006.

Also your brave man, 500ml bottles, after a couple of those you'll know you have been drinking.

[simple one]

Yepsters. The nips are if its just me, and I only want a snifter. The 500s come out for serious nightcap with guests. All but 10 are in a cardboard box now in my shed, taped up. It will not be opened until next summer. The other 10? Well we will have to see about them.

There all labelled now. Redesigned the label though, the original one was too busy.

Looked at one and its already dropping clear.

[adm]

Nice one! That should be a cracker.

My Tripel is still cold conditioning in my lager fridge at 2C. I'm a bit scared to drink it TBH....

[adm]

Nice one! That should be a cracker.

My Tripel is still cold conditioning in my lager fridge at 2C. I'm a bit scared to drink it TBH....

[mysterio]

And I have to say it is very nice. Tastes gently spiced, nicely hopped, alco kick and some phenolic aromas tastes. Tastes light and not hot, which was my main concern.

Result! Triple is not an easy style to brew, the 'starter' you made sounds like it has paid off.

[simple one]

Definitely, and it wasn't as hard as I thought. Although it is easy to get quite ocd about the cleanliness and potential infections. The biggest problem I had was I got slack during my sparge (for obvious reasons) and now I have a beer which is tripel by name, but not by ABV.
I worked out my straight sugar ratio is around 26% of the fementables, rather than 21%, and a lot less body to boot. I was tempted to whack a load of spraymalt in the secondary. I wonder how this is going to effect the beer other than the obvious.... I just hope it doesn't taste kitty.

Didn't bother with ramping the temps up at the final stages either as I thought it was already smelling a bit spicy.

Adm: At what stage did you lager/cold condition your tripel and why? Is it needed or is it just to remove some phenols?

[adm]

Adm: At what stage did you lager/cold condition your tripel and why? Is it needed or is it just to remove some phenols?

No reason to cold condition it....I just ran out of room in my kegerator, and as I'm still scared of the Tripel, there was not much point having it sitting on tap - so I just took it away and stuck it in the lagering fridge instead!

I should really bottle it up instead of having it tying up a Corny.

[simple one]

Update on this.... Had a bottle with a friend. Lovely stuff. I think my mistake of not pulling enough unfertmentables through was a blessing. It has the mouthfeel of a 4%, but leaves you with no mistake that its a lot stronger. There is a hint of sweetness which I am thinking has come through from the home made candy sugar. The belgian yeast really does stamp its flavour on the beer. I was worried it would taste like a kit beer, but its good, even this early stage, its unmistakeably belgian (made in Britian).

[simple one]

Well cracking in to some of the 330ml bottles. Very nice. Some say that this is leffe like. I think it is more like a slightly weaker Westmalle.

I enjoy it, but with a slice of lemon or lime...... but thats not exactly a singing endorsent of a beer! But now I am thinking that belgian beers aren't really anything to sing about. (why use a yeast that masks everything?)