Belgian Trippel - Page 2 - HomeBrewChatter.com Home Brew Forum

marzen41 · 03-24-2009, 09:03 PM

what kind of aromatic do you get mine clains to be 10 lovibond. also if possible ferment low 61 to 64 degrees to keep the production of ethyle acholol down it can ruin a tripple if tne alcohol is to in your face

UnderDogs · 05-26-2010, 03:08 PM

It looks like this was posted a while ago but I was wondering how it turned out. I'm looking to make a big belgian this weekend and this caught my eye.

Also, when you add the candi syrup over the 3 days do you just add it right to the fermenter or do you have to boil it in water? How exactly do you add the candi syrup?

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03-24-2009, 09:03 PM	#11
marzen41 Senior Member Join Date: Feb 2008 Location: Laurens,NY Posts: 576	what kind of aromatic do you get mine clains to be 10 lovibond. also if possible ferment low 61 to 64 degrees to keep the production of ethyle acholol down it can ruin a tripple if tne alcohol is to in your face

05-26-2010, 03:08 PM	#12
UnderDogs Senior Member Join Date: Nov 2009 Location: Sterling Heights, MI. Posts: 279	It looks like this was posted a while ago but I was wondering how it turned out. I'm looking to make a big belgian this weekend and this caught my eye. Also, when you add the candi syrup over the 3 days do you just add it right to the fermenter or do you have to boil it in water? How exactly do you add the candi syrup?