Holy Smokes! I just racked my Belgian Trippel from Primary to secondary, and it is awesome! (Of course I took a little taste). I knew that it would finish dry, especially with the sugar addition, but wow! It started at 1.057 before the sugar addition, which upped it to 1.080, and finished at... 1.004! That's 10.5% alcohol by volume, or at least it was when I went to school.
It's not carbonated yet, and I'm sure it will taste even better once it does, but it has that peppery citrusy Belgiany taste to it, yet slightly subdued. I fermented pretty cool for a Belgian, around 64F. You don't taste the alcohol, nor any cidery flavors that you are rumoured to get from cane sugar. Pure cane sugar, that's the one!
I brewed this as part of a split batch at the Big Brew...I'll have to post the recipe once I dig it up--if I even wrote it down at all.
Thursday, May 21, 2009
Subscribe to:
Post Comments (Atom)
We'll have to swap Tripels. I'd like to anyways.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDelete