jtp137
Well-Known Member
In the past i have had trouble with getting yeast flavor from my belgians. After doing some research and talking to more advanced brewers than I I have come to the conclusion that i need a fast and strong primary fermentation. This is what i plan to do this weekend with my tripel. Simple receipe 1.077 og 1.009 fg
Pitch rate using mr malty
Oxygenate using stone for 2 minutes
Pitch at 62 degrees place carboy in chamber with ambiant temp of 70 degrees
Let yeast temp rise naturally when reaches 1.010 rack to secondary
Secondary at 50 degrees for a month
Does anyone see any thing that i need to change in this process. The only problem that i have with my belgians is that they are too clean. I want those in your face esters you get with a St Feullien Tripel or a Westmalle.
I want to also mention that i am thinking about trying open fermentation. I have a 25 gallon stock pot that can fit in my chamber. I know that open fermentation in a shallow fermenter will give me more esters as well
Pitch rate using mr malty
Oxygenate using stone for 2 minutes
Pitch at 62 degrees place carboy in chamber with ambiant temp of 70 degrees
Let yeast temp rise naturally when reaches 1.010 rack to secondary
Secondary at 50 degrees for a month
Does anyone see any thing that i need to change in this process. The only problem that i have with my belgians is that they are too clean. I want those in your face esters you get with a St Feullien Tripel or a Westmalle.
I want to also mention that i am thinking about trying open fermentation. I have a 25 gallon stock pot that can fit in my chamber. I know that open fermentation in a shallow fermenter will give me more esters as well