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By Eric Kahler on Oct 13th 2005, 11:46 pm
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I brewed my 1st Belgian tripple last Saturday. It was an extract kit from Keystone home brew. Everything seemed to go well, but my fermentation temps were up and down. It started out at about 78Deg for 6 hours or so and then went down to 65 after I moved the pail into the garage. Its Thursday now and all bubbling in the airlock has stopped. I figure that Ill leave it in the fermenter for a full 2 weeks before moving it into a secondary pail for 7 days or so. The kit came with 2 grams of Paradise seeds, yet the recipe didnt say how much to use. The package that the seeds came in said to use sparingly so I only used 1 gram after I cracked the seeds the best that I could.I put the seeds in a grain sock, Im not sure if I should have dont it that way or put them directly into the boil. Im going to save about a spoon full of the yeast cake and stir it into the bottling bucket when im ready to bottle. Hopefully this beer will carb better than the last batch that I brewed. Im not sure how long to let it bottle condition before drinking, maybe someone here at the forum will have some experience with tripples and chime in. It was fermented with Wyeast 1214
Cheers, Eric |
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