shotgunsteve
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- Joined
- Nov 17, 2012
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I'm building out my ideal Belgian Tripel fermentation schedule using Strong Belgian Ale yeast: Wyeast 1388. Asking for your input, so we can all improve.
For example, a tripel I am currently fermenting which began at OG 1.084. We added lots of clear candi syrup.
It has spent 10 days in primary:
Start temp: 69F
at 24 hours: 72F
at 48 hours: 72F
at 72 hours: 68F (turned on heat belt)
for the next 5 days: held at 69F-70F (where it is now)
I'm planning to raise the temp to at least 72F, hold for 5 days, then drop to 69F for another 5 days. Followed by one month in the secondary, not sure what temp.
Should I raise the temperature even higher?
Should it be in the primary longer?
Should I add fresh yeast (which I didn't last time) at either racking or bottling?
For example, a tripel I am currently fermenting which began at OG 1.084. We added lots of clear candi syrup.
It has spent 10 days in primary:
Start temp: 69F
at 24 hours: 72F
at 48 hours: 72F
at 72 hours: 68F (turned on heat belt)
for the next 5 days: held at 69F-70F (where it is now)
I'm planning to raise the temp to at least 72F, hold for 5 days, then drop to 69F for another 5 days. Followed by one month in the secondary, not sure what temp.
Should I raise the temperature even higher?
Should it be in the primary longer?
Should I add fresh yeast (which I didn't last time) at either racking or bottling?