Belgian Tripel with Fermenter sugar addition

[Otter]

I haven't checked it since Monday night, it was 1.017. It was still a little sweet. It could definitely be a little drier.

[brewinhard]

I vote for a rehydrated champagne yeast. Select a neutral one like Lalvin EC-1118. I have used it many times to dry out beers and for bottle conditioning big beers that have aged batch before bottling. Plus it is cheaper than other yeast (1 dollar). I have had best results with boiling 1 cup of water for 5 minutes with the lid on for last 2.5 minutes to sterilize. Then cool in water bath and add yeast packet to rehydrate for 15 min. Swirl and dump into fermenter.
Best of luck on hittin those last few points you want! Keep us posted....

I will be bottling my tripel tomorrow after lagering for 2 months in a keg at 40 degrees. Cant wait to taste the final carbonated product.

[Otter]

just checked the gravity when I got home today, and it was 1.010.

I don't drink a lot of Belgian Tripels, but it tasted pretty good.

Definitely wouldn't take too many of these for me to break out the

Thanks for the help guys

cheers

[Bellmer]

just checked the gravity when I got home today, and it was 1.010.

I don't drink a lot of Belgian Tripels, but it tasted pretty good.

Definitely wouldn't take too many of these for me to break out the

Thanks for the help guys

cheers

How did you end up drying it out? Did you pitch the Champagne yeast? Glad it turned out well

Tripels...the new droppers...

[Otter]

No, I didn't add anything, I just waited it out. I did warm it up a few degrees, and noticed some more bubbling into the blow-off jug.

Or I somehow infected it with numerous gravity readings, and some wild yeast dried it out.

[Bellmer]

No, I didn't add anything, I just waited it out. I did warm it up a few degrees, and noticed some more bubbling into the blow-off jug.

Or I somehow infected it with numerous gravity readings, and some wild yeast dried it out.

Well...I hear inoculated Tripels taste great too. Belgian yeast really like being warmed up toward the end and need some coaxing sometimes. Still glad it worked out for you.

Make sure and update with a taste.

[burbankbrewer]

Congrats. So what was the total ferment time then? I've just run into a problem with my scottish. I was fermenting at 60'-62' & after a week it's almost stopped. I under pitched and now have to warm it up and repitch. Gotta watch the pitching rates & temps. less than 65' you have to use a bigger starter.

[Otter]

I think the total was 3 weeks. I brewed it on March 28th, pitched in the sugar on April 1st and I think it finished at the middle to end of last week.

I've never had a beer ferment that long. I'll probably keg it tonight and cold condition it for a week before putting it on CO2.