Breferm Triple next

[jaytee1]

Hi, my next brew is going to be a brewferm triple and I am going to follow the usual brewing method, make a starter with LSM, boil the wort, aerate like make, pitch the yeast...

I have belgium dark candy to add to the mix where required and I plan to bottle and leave for 4 months.

I know that some of you brew this type of drink and I was just wondering if you could add any advice.

Cheers

[steve_flack]

Generally tripels are pale so wouldn't have dark candy sugar. In fact table sugar (sucrose) is much more likely.

[jaytee1]

hmmm i bought the candy as an extra as i thought that the dark variety rather than the light would be best for this kit...

[mysterio]

Yeah tripel is a pale beer... the dark candi will darken it up somewhat but will still make a good beer. You would just call it a Quadrupple or something

If you want to keep it pale you could use brewing sugar or sucrose and keep the candi sugar for another time.

[steve_flack]

IMO the solid dark candi sugar crystals aren't that dark anyway. The syrup is but the crystals aren't.

[jaytee1]

Hmmm yeah i might want to keep it Pale, but i read a thread on here about someone who had used the candy sugar to excellent effect so i think that ill hunt out some light candy sugar this time...

thanks for the comments

[steve_flack]

Don't bother with light candy sugar. It's just big chunks of crystallised sucrose. Table sugar is chemically identical and a fraction of the price.

[jaytee1]

Don't bother with light candy sugar. It's just big chunks of crystallised sucrose. Table sugar is chemically identical and a fraction of the price.

so light candy sugar is no different to crystalline sugar lumps for coffee then?

[steve_flack]

It's pretty much the same stuff. All they do is grow crystals of a sugar solution. Dark Candi sugar syrup is different and is an unrefined sugar but the pale stuff is a waste of money.

If you really want candy sugar they sell it cheap in really big bags in Asian supermarkets - I've seen it next to all the bags of spices.

[jaytee1]

It's pretty much the same stuff. All they do is grow crystals of a sugar solution. Dark Candi sugar syrup is different and is an unrefined sugar but the pale stuff is a waste of money.

If you really want candy sugar they sell it cheap in really big bags in Asian supermarkets - I've seen it next to all the bags of spices.

i think i know what you mean, ive seen some aswell.....ill have to have a hunt around..

thanks SF

[beardybrewer]

Hi, I've brewed the triple several times and am bottle conditioning another a double-batch right now. I prime with 100g light candi sugar per kit. Yes, I know its overpriced stuff that costs a few pence in Belgium but what the heck. I seemed to recall it was a sweeter, more effervescent version compared to when I used 90g of brewing sugar.

[Stonch]

Are these Brewferm kits any good? They look terribly interesting...

[Chris The Fish]

id also add that the brewferm kits dont hit the gravity mark with the stated amount of sugar, at least 15-20% more needs to be added to get it there. The ambiorix i have in the fermentor at the mo needed an extra 300g of brewers sugar to get it near the stated 1060 (it was 1048 when done with the amount in the instructions) but its looking good!

the tarwebier i have conditioning in the bottle is looking good also, a sneeky taster last night revealed a clear pint with a interesting witbeer taste, even tho its only been in the bottles for some 10 days (should it be clear?)

Chris

[steve_flack]

Just to give an idea - a commercial Tripel would have around 15% of it's fermentables coming from sugar. The rest would be malt.

[mikeyt]

I'm up for doing the Ambiorix next. Now normallly I would just use all sugar as per the instructions, but has anyone got any suggestions as to how much spraymalt / sugar to use to make this really good? And with this being a dark beer, would the use of dark spraymalt be better?

I have just drank the last bottle of Abdij - which I had managed to leave alone until it was 6 months old! Boy, had the taste improved over that time - not that it was bad in the first place after the 8 weeks! So what I want to do now is double up and make 18 litres at once (9 litres doesn't last long really). So this may be a silly question, but do I double up on the yeast as well, or just use the one packet and let it go about its business as usual. A silly question, I know, but hey, if you don't ask you don't find out!

Thanks in advance