I was about to make a Belgian triple with my friend and said, "I bet you David Heath made a video on this". Then I was so delighted to introduce him to your videos. He was blown away. I was too, but I'm accustomed to how in-depth and insightful your videos are. :) You are a legend. Thank you for doing what you do for the brewing community. You are a treasure trove of knowledge!
Just wanted to say that I've just tried this recipe and it's delicious. Got an all time high attenuation of 89% which resulted in a 9.2% beer and it packs a punch whilst still being very round in flavour. Definitely a dangerous beer. I used 1 packet of each yeast and it seems to have worked a treat. Thanks David!
I brewed this one just over a month ago and it has turned out really well even though it has only had a month of conditioning in the bottle. There's no way I'll hold on to this for year, at best xmas this year.
Many thanks David for sharing this recipe! I brewed it recently and went the bottle route. I just opend one up after two weeks in the bottle to check the carbonation (and to satisfy my curiosity). It already tasted great, remided me of a La Trappe Tripel! I can't wait to drink this in it's prime. Cheers!
Wow, perfect timing David! I had my first Belgian Triple last night, a gift from a neighbour for helping them out, absolutely loved it, so thought I'd look into brewing one, then you popped up with this..... spooky eh lol.
Hey David, I'm a huge fan of you and your sharing of home brewing knowledge and experiences, and a frequent viewer of you videos. I mostly watch the non product specific videos you post. The videos I love the most is "Recipe Writing Brewing & Style Guide" like this one. I think the format here is perfect, both interesting and informative, I love the start with the history of the style and afterwards the BJCP tasting notes. But the best part is 6:29 where you show which ingredients are adequate for the style and you tell how they contribute with flavor, aroma and so on. I've found a lot of inspiration and gained a lot of knowledge about ingredients from these videos. But it seems like a awful long since you have done a video like this. I hope that you in the future will do more videos in the same format as this, as I don't enjoy the videos where you only show a recipe in Brewfather and brew day footage as much. Best Regards Simon Sand
Hi Simon, many thanks for your feedback. I have had all sorts of feedback on the format. I then did UA-cam analytics and found that certain sections like the recipe writing and BJCP were skipped by a lot of people. I also found myself having covered a huge amount of styles with such videos already. So I started to not include these sections and present new recipes of mostly styles that I had covered previously.
Thank you, you are a gold mine for us! Your London Pride, Irish Stout, Czech Pilsner and Courage Directors recipes are on my regular brew days! May I ask you and I'm pretty sure l'm not the only one, an Orval guide recipe one day, the way they add bacteria to give this sourness and complexity to this beer is fantastic!
Thank you :) Orval is one of my favourite commercial beers. I have tried cloaning it myself and I've tried recipes from others. Sadly nothing has come even close yet.
You sir, are a legend. Brilliant video. Thanks for doing it. A font of knowledge as always. I’m quite new to brewing and Belgium beers are my favourite style, so with this guidance, I can’t wait to try one. 👍
Many thanks Carl, much appreciated. It has never been easier or faster! Go for it. I covered Dubbel recently also and have Saison coming pretty soon also.
Your a legend David. Ive used several of your recipes ever since finding your channel and these magic style guides. I must say, there is little love for these styles in Australia, but i love the english and belgian lagers and ales. This one, has been added on the next run. Thank you!
Have you tried the MJ Kveik yet. I've just brewed your American Pale recipe and used the MJ Kveik at about 32 degrees and it's fermented all the way to 1006. Impressed with it
Yes. Mangrove Jacks yeast is rebranded Lallemand yeast. Some of it has its own formulation but it is the same strain, including Voss. Yes it really is great stuff :)
I made an American Amber ale with confermentation Imperial Kevik and WLP-001. The difference was I added the WLP-001 in the secondary fermentation after 5 days at 80°F when I noticed the gravity wasn't down to where I wanted it, and the ambient temperature (in the home brew shop where I help out from time to time) had dropped to below peak conditions for the Kveik yeast. It dried up nicely after a few days and was delicious after 2 weeks keg conditioning!
Awesome video. I think I’m ready to try my first tripel this week. If you get a chance to read this comment David, could you tell me if you just pitched the dry yeast or did you make starters to handle the higher gravity?
Hello David. Quick question, would you recomend making two starters, one for each yeast, to get half of the cell count in each and then pitch both; making a starter just for the belgian yeast and pitching voss dry or other method for a larger batch. I've been watching your videos sinse i started brewing about two years ago, you are a inspiration and a keg full of knoledge. Here in Brazil the yeast is a very costly ingridient and I brew 32L batches, so I usually buy justo one or two packets and make a no agitation starter with part of the wort while the rest gets to fermentation temperature in the fridge (35C+ in summer). If i use only dry it will probally be over 50% of the beers cost.
Great to hear, many thanks. A starter for each would be best. You want each yeast to have enough cells to ferment the batch as a precaution against sticking. I have had this myself, so protect against it as the Voss will start first and the Belgian yeast can lag.
Hi David, thank you so much for all of these instructive videos. As a brand new brewer, I am a bit confused about the 42 grams of yeast you suggest adding to the 21 liter batch size. It seems like a lot to me. Could you explain why you add 2 packages of 2 varieties of yeast to this?
Hi Daniel, The problem here is when one of the two yeast types lags and you can have a stuck fermentation. It happened to me more than a couple of times, so the extra yeast is to be sure that all goes well.
Hi Davi, nice video as always. I have a question: I've read that Mangrove Jack's do not makes its own yeast, but packages the one supplied by differente manufactures. Are we buying the same Fermentis/Lallemand yeast but with a different name?? Thanks!
Great video; getting thirsty even it’s early in the morning! Cannot wait to try this recipe and/or partly apply your suggestions (co-fermentation with Kveik)!
Love your videos! As a lover of Belgian beers and beginner of homebrewing with a BIAB setup, could this recipe ferment only in room temperature 21*C? Cheers!
Liquid yeast is different. Then you will want to help this along. Personally I make a starter and add this when it is either still active or shortly after, this is often enough for homebrew batch sizes.
Hi David, Love your videos - I always get keen to brew when I see you in action! I think I'm ready to give this one a try, I have been brewing IPA styles for 1 year now and keen to try something a bit more complicated! With the aromatic and biscuit malts, do you suggest substituting either of these for the Cara Munich/Vienna or reducing the Cara Munich/Vienna and making up the bill with an Aromatic or Biscuit? Also, I obsess about oxidation and do all my beers under CO2, from reading below for best results it looks like I can ferment naturally for 4 days, and after racking to keg for conditioning, I need to condition under CO2 and it is best to do so at room temp, then force carbonate? 🙂
Hi, great to hear. If you can avoid any subbing then that is really for the best. With carbonation you will really need to refrigerate to get good co2 absorption . However, ale conditioning is best at 14 deg c. Do this first then carbonate. Do purge the keg with co2 first though to protect it 🍻🍻
Hello david, thanks for all your for your great videos. I m learning a lot with them. i ve been brewing for a 1 year a half and wanted to brew a belgian beer. Most of the beers are over 1065. In this case i read or saw that you had to insert pure O2 in the wort so that the fermentation starts well. for this beer did your add some oxygen in the cooled wort and if yes did you use a oxygen wand? and what oxygenating material do you advise with a plastic fermenter. Do you have a video on this? I will probably try this recipe as it looks delicious 😋 cheers and thanks for the help
Can’t wait to try this recipe. Thanks for the video. Top notch. Question though, after you burp your corny keg 3 times, do you let it get to a certain psf for the 1 month storage or do you burp it and not add more CO2? Thanks.
Hello David, once again, amazing video. I have a question about yeast quantity, 4 packs (40g) of yeast seems soooo huge to me. After scaling it to 23l, it makes it 2,5 packs (25g) of each yeast, why is this recipe going for that much? Is it because of co fermentation or high ABV? Cause I saw many recipes pitching only one or two packs for 23l batch with apparently good results. I'm curious why. Thanks a lot for your work
Hi Amaud, yes this is a precaution due to the co-fermentation and that the different yeast will not start together. I have had some issues which this resolved.
@@DavidHeathHomebrew Real nice thank you. I know Voss kveik is pretty neutral but is the taste not too yeast dominant ? What is for you the main difference in taste between this co fermentation and just two m31 packets?
Great video and David, I think I have to add yet another of your recipes that has a very strong potential to become one of the beers I will have on tap in my keezer. I already have Czech Pilsner, Verdant Stout and Pineapple Mango RAW IPA ( that one is seasonal). 🍺😀👍 How about making a Russian Imperial Stout as a co-fermentation recipe to share? 😀
Hey David! I really appreciate your videos. Very informative and welll made. I would like to know about re-pitching the co fermented yeast or dropping a second batch on the yeast cake? Cheers!
Looks great I definitely need to brew this. I loved you used the Saaz hops. Thanks for your time and effort, just love this beer style 👍 Edit # That was a lot of yeast for a beer with an OG 1.078 😊
Many thanks Allan. Yes it is. Technically less should work, I just found this to be unreliable on occasion, hence the suggestion to pitch more to avoid issues.
Thanks . can you please give Hard Selzter a go ? many people field with Hard Selzter becouse it's basicly a sugar wash and it's hard to get fermentation going. it would be great if you gave that a go
Nice video. I am researching Belgian styles, particularly Trappists, and have a question about your water profiles at 7:30. My question is where you got that data. The Westmalle looks similar to that in Brew Like A Monk, but the Cl and SO4 look at little different.
David, great video as always. Given the recent videos addressing co-fermentation, I was wondering if you plan on updating your quadruple recipe with these recommendations?
Hi David, great video, thank you for sharing. Going to make this recipe with the only change in size reduced to 16L. Will end up using two packs of m31 and one voss. I will end up bottling, so do you recommend racking to a carboy after 10 days and leave for a month and then bottling? I assume I will need some bottling yeast after this time?
Hi Dan, sounds good though you will probably be just fine with one pack of each yeast. Chances are that the yeast will be ok after just a month but using some CBC-1 will not hurt at all to be sure.
@@DavidHeathHomebrew thank you David. Ok, I might just pitch one of each. I noticed you carbonate to around 2.5. Isn’t Westmalle carbonated to 3.4 ish?
Hello David, thanks for the amazing content as usual! My co-fermented Tripel (Lallemand Kveik & BE256) is about to be transferred to keg but my recipe has no simple sugars, would you recommend to carbonate by priming or CO2? Thank you!
Hi David! Thank you for sharing this with us. I have a newbie question: What do you consider cold room temperature for conditioning and what's the best temperature for bulk conditioning?
David you are the rock star of all things beer. I’m going to try your triple recipe. It’s one of my favorite styles. The Kveik works very quickly especially at higher temps. If I wanted to allow the M31 to be more dominant would you suggest allowing it a 12 hour head start?
Great Vid David! If you did yeast starters for both dry packs of Triple M31 and the Kveik, could you reduce the 'payload' and just do one pack each? Thanks!
Many thanks Tim. You might even find that just one packet of each is enough, I just found it to not be 100% reliable. Certainly you could add both packets to a starter, though I have not tested this as I want to keep it simple for people.
wow! awesome as always, seems like this will be the next brew! quick question though, when you leave it in keg to condition - do you add any pressure? also once a month has gone by, do you transfer to another keg and then add pressure or just add pressure in same keg?
Thanks Anton. Yes, I added 12 PSI of pressure, burping it 4 times to ensure it just had CO2. No need to transfer it, just hook it up in your kegerator after conditioning.
@@DavidHeathHomebrew just to double check, transfer to kegg, add 12 psi. burp it a few times, leave for a month or so then just hook it back up and good to go?
Hey David, thanks for the video/recipe! I brewed this up two days ago pitched yeast and dropped it in the ferment chamber to hold around 77F. I missed the SG by a bit and mine came in at 1.076 to start. I Checked in on it this morning and I’m already at 1.009. This seems typical for the Voss, But is this what you experienced as well? I still plan on letting it sit in the yeast for the planned fermentation schedule.
My favourite style! Thanks a lot for this video David, I certainly plan to brew this soon. Sadly here in Portugal I don't have access to lallemand yeasts atleast the kveik ones, eventhough I think we have some wine varieties around, because it's Portugal. So with that being said, do you think a fermentation with only Mangrove Jack's Belgian Tripel M31 would be good too? And what about the fermentation profile (temps) and the number of packages used? Maybe I could do a yeast starter with a M31 and that would be enough. Really appreciate your contribute in this videos and in the answers you give to everyone. Cheers!
@@DavidHeathHomebrew Thanks I have just checked and I have it on my local brew store, M12, it's out of stock but I will ask them when it'll be on stock again. Again, really appreciate your help! When I finish my beers I will come here to tell you how it went. Thanks
Thank you thank you! Really enjoyed this video. Super enticing to try a brew like this for myself. Question for you is how do you prepare the yeast? Two separate small starters? Combine into one starter? Or no starter at all?
Thank you Mark, great to hear :) No need for any starter, just add the dry yeast to your wort during transfer to your fermenter and then rehydrate it with the wort as shown in the video.
Your recipe guides are my favorite brewing videos. Hey David you mention that Aromatic malt is also known as Melanoidin, have you use Castle Malting Chateau Arome and Chateau Melano, they seem to separate them, do you know why? To my taste their Melano is very malty and easy to overdo while their Arome is more subtle.
Thank you, that means a lot to me :) Yes, there are various different variations out there of the same family of malts. Personally, I really like Melano :)
I brewed a Belgium Quad a couple months back and included oak cubes from a bourbon in each bottle during conditioning. It was delicious. Have you tried doing something similar? Now that I have a keg system set up I may try this same method in the keg. Thoughts? Thanks for another great video sir.
Thank you. Yes, I've used oak in various ways from casks to recently a foeder (series of videos coming on this) plus oak cubes and oak sticks for bottles. I really love that extra dimension that these bring to an end beer. I have a saison on oak right now that will be featured in a guide.
Do you think that 1 packet of Voss Kveik and a 2 L starter of M31 would suffice on this? Seems almost a little excessive to use 4 packets of total yeast.
I have tried both and then some. Technically half packs should work, I just found this to be unreliable on occasion, hence the suggestion to pitch more.
Yes, this is because I had some issues with halving this almost half the time. You could try 1 pack of each and see how it goes :) Technically it should work.
Thank you so much for sharing, looking forward to co-fermenting my next beers. Will let you know if I find out something interesting. I was always curious and a bit frightened by adding simple sugars to the mash, what are your thoughts on this matter? How much would you add at maximum? Cheers!
I am glad this inspired you to try this. Please do report back on your findings :) Simple sugars have been used in both British and Belgian brews for a long time now, it works :) I suggest not going past 20% of your fementables with sugar. This is where the end beer can start to taste wrong, in my opinion.
Hmm interesting. These days I have certain styles that I feel that I must cover, like this Tripel for example and it gave me the opportunity to present my findings for co-fermentation also. Then there is the element of videos that I do because there is high demand. My latest video that covered the Irish red ale style is one of these. This is all put to a vote within the channel facebook group. I will be holding the next vote in probably a month or so. By all means put it forward and lets see :)
Is it coincidence, or is it we all like Belgian styles😄 I am brewing a Tripel this Tuesday, and I plan to use some Munich, Cara Clair and tiny bit of Melanoidin malt beside the Bohemian Pilsner.. Did you have experience with Cara Clair? Does it leave a lot of sweetness from unfermentable sugars?
@@DavidHeathHomebrew I saw the Cara Clair in my homebrew supplier, so just wanted to give it a try.. Hopefully it turns out good🙏🏻 Thanks a lot for sharing your knowledge..
Brewed today, OG1084.. Pitched M31 only, even though I have the same Kveik in my refrigerator, I am keeping it to co-ferment my coming Quad.. Happy brewing🍻
Hi David, thank you for sharing your knowledge, I’m 3 brews in and have learnt so much already from watching your videos. I’m currently fermenting a triple that suggests fermenting for 14 days then cold crashing for 28 days. When I come to bottle do I need to add any more yeast? Or is this of little use? Many thanks, Rob
Hi Rob, cold crashing for 28 days? This is usually done for up to 3 days. There is really no need for more. If you bottle after this then no need to add more yeast, just sugar for carbonation. If you used just regular Belgian yeast then you will need to wait for quite some time before it conditions into a prime state.
@@DavidHeathHomebrew thank you for replying. Ok, so I’ll cold crash for 3 days then, I used Wyeast Labs Belgian Ardennes 3522, how do you think this might carbonate? 2 weeks/4weeks? All the best, Rob
Great video packed with crucial information as usual! I'm planning to brew this style but I want to add cherry (either fresh fruits or extract, not sure yet). I'm trying to get a nice balance between sweet and sour (from the cherries). Would you have any suggestions when it comes to mash temperature, malt bill, yeast choice, or anything else? I think I'm probably gonna go with a yeast that has a clean profile like S-33 or WLP570, and maybe mash between 67C and 69C with my BIAB to have more non-fermentable sugars. What do you think? Cheers!
Thank you. You could use this recipe with the Cherries and use a mash profile at the higher range with the yeast you mention. If you co-ferment with kveik then this will speed up the conditioning hugely too. The area of experimentation will be how many cherries to add for the best end result. I would suggest some small batches to test this before upscaling.
@@DavidHeathHomebrew Thank you for the quick reply and your suggestions, I'm gonna do just that. You're really taking care of your viewers answering all our questions! Cheers to you and this great channel :)
Quick question regarding bottle conditioning of this style, if I may, is the alcohol content too high for traditional priming sugar in a bottle? I watched your video on Kviek yeast often requiring additional yeast for bottle conditioning and thought with the high alcohol content, the yeast may struggle to restart and carbonate as effectively. Belgian triple is my next brew.
I've decided to have a go at this having enjoyed Trapiste beers in my youth. Wonder if you can advise as to how diligently to stick to your suggested fermentation schedule/when you'd start ramping up. I ask as, having only pitched the yeast 48 hours ago, I'm at 90% completion (I'm using Brewfather with a linked BrewBrain floaty hydrometer), the krausen is dissipating and the beer has started to clear (only about 5mm at the top, but it's started). I'm pretty used to quick garments and my gut is saying to start the ramp now, but thought I'd pick your brains with you having probably forgotten more about brewing than I've learnt so far. Ta.
A have a quite similar Brew in my fermenter. Using M31 and Voss harvested six months ago. I started without pressure but only at 18C. Would you suggest to raise the temperature fast to approx 25C for more flavors from Voss. Or should I raise just slowly 1C/day? Wouldn‘t the high temp harm the M31?
Great to hear Frank. I suggest going slow. You want the esters from M31 and these need at least 3 days to form. If you go straight to 25C then the voss will ferment this out too fast to do that 🍻🍻🍻
@@DavidHeathHomebrew Thank you very much for your kind response. Much appreciated! Luckily, I had similar thoughts, so I already started to raise in 1°C steps. My fermentation is shared at brewfather with ID k95EeR8hM7GQOL. (No full URL due to automatic UA-cam comment deletion.)
Research in recent years has found that when pitching dry yeast from the sachet it is best to make this minimal. You will reduce lag time but this is not the best thing for yeast health. So all I am doing is splashing the wort a little during transfer into the fermenter.
Thanks David! I realy waited when you will give us this style recipe :) Im already preapring my equipment :D Could you tell me when its the best to drink after fermentation end? As I read some people start drinking after year or smth.. Whats is your expierence?
Thanks. If you follow my co-fermentation method then for my taste it is ready in 4-6 weeks but continues to improve for a week or two more. If you go with just Belgian yeast then 6 -12 months plus.
David, I’m most interested in a GrainFather 30. I’ve been using a 3 tier gravity system for many years but wish to move inside now with minimum footprint. I’ve noticed you use a false bottom which is confusing me. Doesn’t the mash tube take the place of the false bottom? Is that an add on or is it standard for the system? Thanks
GF supply a small tube filter rather than a false bottom. The false bottom is a product made by Kegland. For more details check out this video:- ua-cam.com/video/dwUptHvFK78/v-deo.html There are follow up videos to this one also.
Hi David, what was the serving pressure (oww what a great pour!) and beer pressure/carbonation level? I became a big fan of your channel latelly, thank you for the awesome content, cheers!
Hi David, I’m finally go to brew this triple over the weekend. One question, I will be kegging the beer and once I transfer the beer from the Fermenter to the keg, I usually fast carb it the same day, and generally is ready to drink the following day. Do you recommend although it will be carbonated letting the beer sit in the kegerator for one month to condition or will it be ready to drink sooner? I know it will probably get better over time, but is it possible to drink it sooner?
With a beer of this strength I would transfer it into a keg but store in at 10-15C for at least a few months. The work around is to co-ferment with kveik to avoid the conditioning time.
@@DavidHeathHomebrew Thanks David, I do intend to co-ferment with Kivek and M31 yeast per your recipe guideline so with that being said, how long would you recommend I condition in the keg?
Hi David, I’m on my second batch of this beer and I have to say it is extraordinary! Love the complexity yet fast fermentation. Thanks for the recipe and I’m a huge believer in co-fermentation now.
Hi David, I'm planning on doing this recipe soon, however I've just done your Belgian blonde fermented with m31 and Voss kveik! It fermented down to 1.002. How low did the tripel go
Good Timing! I currently have your "Triple Treat" in Fermentation. It's the first belgian beer I brewed and Iam very excited. :) Would you recommend limiting the boiltime to 60 min for all beerstyles, also for the ones with an 100% Pilsener maltbill? What are the benefits and downside of a 60/ 90 minutes boil? (Maybe an Idea dir a Video? ;))
Thanks Marco great to hear. Malt has changed great in recent decades. There is no need for a 90 minute boil. I covered this in more detail in this video:- ua-cam.com/video/WVC9qV7Wyrs/v-deo.html Some brews are fine with 30 min or no boil at all :)
@@DavidHeathHomebrew Thanks for your reply! :) A short Update: Iam currently drinking one of the "Triple Treat"s and it is truely a great recipie! I will surely brew ist again! I also brewed my last batch (a Amber Ale) with only 60 Minute boiltime and couldn't figure out any difference to a 90 minute one. No DMS, nothing. :) Thx for sharing this time saver!
Just a little update: I brewed it around 8-9 month ago and let it mature till Christmas (with a monthly check, because I was too courious ;)). This was one of my best brewes so far thanks to Davids recipie! I distributed it between my Friends as a Christmas Gift and they we're amazed too! Letting this beer mature so long surely helps and pays off! I will re-brew IT soon an let it sit again for 8-9 month. Thank you for shareing this one David! :)
I find the flaked maize flavour stabilizing characteristic fascinating. Can you help elaborate more? Can't seem to find any one online explains how so.
Hi, You will need to be able to ensure that any oxygen is removed. Pressure vessels like the fermzilla make this easy. It is also good to remove the trub first also if possible.
Hi Edgar, I add all this information to the video description section underneth the video on UA-cam for all my videos. This is easier to see on a computer rather than a mobile. This one is as follows:- Fermentation Profile 25°C / 77°F - 5 days - Primary 28°C / 82 °F (3 day ramp) - 5 days - Primary Pitch M31 & Voss at 25C raising to 28C over 3 days after day 5.
David I’ve added your triple recipe into my brewing calculator and for me to achieve 30 IBUs it says it will take 8 oz of Saaz at 3.4 AA with a 40% utilization. This seems like a tremendous amount of hops for a Triple. What do you think?
This recipe does require quite a lot of hops because it uses Saaz for all additions and Saaz has a low AA%. You could use magnum for the bittering hop but personally I think it is better as all Saaz from a taste perspective :)
Hi! Thanks for the videos and all the infos! I tried this recipe, just scaled to my equipment, 60L batch, using Brewfather. I followed the recipe step by step. Now I am in the middle of the fermentation part: it started really well and in the first 24h there was a high activity with a jump in SG of 40 points (1.080 to 1.040) but now it is stuck there and there are already 4 days, with minimum to 0 activity. Do you know what could be the problem for the stop in yeast activity and incomplete fermentation?
Hi, this could be yeast health or other factors. I would suggest making sure that the temperature is warm enough and if realistic try increasing it. Also give the fermenter some gentle rocking to rouse the yeast for some minutes periodically. Usually this will get things back on track
Well, your recipe is very similar to our recipe and supplemented with the earlier tips we should be able to get close to perfection for this Triple on our next brewing day. We'll let you know! Thanks for all your good work!
@@DavidHeathHomebrew this guide I know from your video :) But as I tried westmalle tripel it looked like realy much more CO2 volume. Usualy I do 2.5 for all my beers except stouts :) So in this video your beer was aprox 2.4? :)
@@DavidHeathHomebrew just a little follow up on this. I am going with m31 + voss kveik. I see in recipe you have 2 packs of each, isn't that a bit too much?
Fantastic video, you totally rule this part of youtube. The amount of information you pack into these videos is incredible and so useful.
Many thanks Alan, very nice of you to say so :)
I was about to make a Belgian triple with my friend and said, "I bet you David Heath made a video on this". Then I was so delighted to introduce him to your videos. He was blown away. I was too, but I'm accustomed to how in-depth and insightful your videos are. :) You are a legend. Thank you for doing what you do for the brewing community. You are a treasure trove of knowledge!
Many thanks Eric, great to hear :) Gradually covering it all :)
Just wanted to say that I've just tried this recipe and it's delicious. Got an all time high attenuation of 89% which resulted in a 9.2% beer and it packs a punch whilst still being very round in flavour. Definitely a dangerous beer. I used 1 packet of each yeast and it seems to have worked a treat. Thanks David!
Great to hear 🍻🍻🍻 Enjoy 🍻🍻🍻
I brewed this one just over a month ago and it has turned out really well even though it has only had a month of conditioning in the bottle. There's no way I'll hold on to this for year, at best xmas this year.
Great to hear, enjoy 🍻🍻🍻
Many thanks David for sharing this recipe! I brewed it recently and went the bottle route. I just opend one up after two weeks in the bottle to check the carbonation (and to satisfy my curiosity). It already tasted great, remided me of a La Trappe Tripel! I can't wait to drink this in it's prime. Cheers!
Great to hear, sounds like you nailed the recipe well 🍻🍻🍻
Wow, perfect timing David! I had my first Belgian Triple last night, a gift from a neighbour for helping them out, absolutely loved it, so thought I'd look into brewing one, then you popped up with this..... spooky eh lol.
That is spooky Neil, it must be a sign that you need to brew this! :P
Hey David, I'm a huge fan of you and your sharing of home brewing knowledge and experiences, and a frequent viewer of you videos. I mostly watch the non product specific videos you post. The videos I love the most is "Recipe Writing Brewing & Style Guide" like this one. I think the format here is perfect, both interesting and informative, I love the start with the history of the style and afterwards the BJCP tasting notes. But the best part is 6:29 where you show which ingredients are adequate for the style and you tell how they contribute with flavor, aroma and so on. I've found a lot of inspiration and gained a lot of knowledge about ingredients from these videos.
But it seems like a awful long since you have done a video like this. I hope that you in the future will do more videos in the same format as this, as I don't enjoy the videos where you only show a recipe in Brewfather and brew day footage as much.
Best Regards
Simon Sand
Hi Simon, many thanks for your feedback.
I have had all sorts of feedback on the format.
I then did UA-cam analytics and found that certain sections like the recipe writing and BJCP were skipped by a lot of people. I also found myself having covered a huge amount of styles with such videos already. So I started to not include these sections and present new recipes of mostly styles that I had covered previously.
Thank you, you are a gold mine for us! Your London Pride, Irish Stout, Czech Pilsner and Courage Directors recipes are on my regular brew days! May I ask you and I'm pretty sure l'm not the only one, an Orval guide recipe one day, the way they add bacteria to give this sourness and complexity to this beer is fantastic!
Thank you :) Orval is one of my favourite commercial beers. I have tried cloaning it myself and I've tried recipes from others. Sadly nothing has come even close yet.
I like your videos, too many out there have too much rambling. Yours is to the point and does not waste time :)
Thanks Graham, yes I avoid this at all costs :)
You sir, are a legend. Brilliant video. Thanks for doing it. A font of knowledge as always. I’m quite new to brewing and Belgium beers are my favourite style, so with this guidance, I can’t wait to try one. 👍
Many thanks Carl, much appreciated. It has never been easier or faster! Go for it. I covered Dubbel recently also and have Saison coming pretty soon also.
Your a legend David. Ive used several of your recipes ever since finding your channel and these magic style guides. I must say, there is little love for these styles in Australia, but i love the english and belgian lagers and ales. This one, has been added on the next run. Thank you!
Many thanks Steven. There is much to love about these styles :)
Hi Steven. There is a lot of love, just from not many of us.
:)
Thank you for the video. The best channel on youtube!
Thank you, much appreciated 🍻🍻🍻
Looking forward to trying the Co ferm for my Julöl.
Enjoy Nick 🍻🍻🍻
Have you tried the MJ Kveik yet. I've just brewed your American Pale recipe and used the MJ Kveik at about 32 degrees and it's fermented all the way to 1006. Impressed with it
Yes. Mangrove Jacks yeast is rebranded Lallemand yeast. Some of it has its own formulation but it is the same strain, including Voss. Yes it really is great stuff :)
I made an American Amber ale with confermentation Imperial Kevik and WLP-001. The difference was I added the WLP-001 in the secondary fermentation after 5 days at 80°F when I noticed the gravity wasn't down to where I wanted it, and the ambient temperature (in the home brew shop where I help out from time to time) had dropped to below peak conditions for the Kveik yeast. It dried up nicely after a few days and was delicious after 2 weeks keg conditioning!
Great stuff Mark, thanks for sharing. I have a further guide to co-fermentation that spells out many of the possibilities.
Awesome video. I think I’m ready to try my first tripel this week. If you get a chance to read this comment David, could you tell me if you just pitched the dry yeast or did you make starters to handle the higher gravity?
Hey Nick, I simply pitched the right amount of yeast from the sachet. Enjoy 🍻🍻
Hello David. Quick question, would you recomend making two starters, one for each yeast, to get half of the cell count in each and then pitch both; making a starter just for the belgian yeast and pitching voss dry or other method for a larger batch. I've been watching your videos sinse i started brewing about two years ago, you are a inspiration and a keg full of knoledge. Here in Brazil the yeast is a very costly ingridient and I brew 32L batches, so I usually buy justo one or two packets and make a no agitation starter with part of the wort while the rest gets to fermentation temperature in the fridge (35C+ in summer). If i use only dry it will probally be over 50% of the beers cost.
Great to hear, many thanks.
A starter for each would be best. You want each yeast to have enough cells to ferment the batch as a precaution against sticking. I have had this myself, so protect against it as the Voss will start first and the Belgian yeast can lag.
Copitching has me very curious, will have to try that out more to see how it impacts the beer!
Go for it, it is certainly a great way to go :)
This beer looks very good and tasteful ! Thanks for this video David.
Many thanks Chris, I am super proud of this one :)
Another excellent video, thanks David Ive learnt so much from your UA-cam Chanel
Thanks James, great to hear :)
Hi David, thank you so much for all of these instructive videos. As a brand new brewer, I am a bit confused about the 42 grams of yeast you suggest adding to the 21 liter batch size. It seems like a lot to me. Could you explain why you add 2 packages of 2 varieties of yeast to this?
Hi Daniel, The problem here is when one of the two yeast types lags and you can have a stuck fermentation. It happened to me more than a couple of times, so the extra yeast is to be sure that all goes well.
Hi Davi, nice video as always. I have a question: I've read that Mangrove Jack's do not makes its own yeast, but packages the one supplied by differente manufactures. Are we buying the same Fermentis/Lallemand yeast but with a different name?? Thanks!
Yes, its a rebrand. Mostly Lallemand yeast. Not that this is a bad thing though. There are similarities over all yeast brands strain wise.
Great video; getting thirsty even it’s early in the morning! Cannot wait to try this recipe and/or partly apply your suggestions (co-fermentation with Kveik)!
Haha, great :) Let me know how you find the results. I have more co-fermentation information coming soon.
Great video mate. Neipa would be great for the next style explaining.. 🙏🏻
Thank you. This I have already done :) ua-cam.com/video/K7af_R9g5YM/v-deo.html
Love your videos! As a lover of Belgian beers and beginner of homebrewing with a BIAB setup, could this recipe ferment only in room temperature 21*C? Cheers!
Thank you, great to hear. It is possible yes. You will not obtain the same yeast flavours though.
Thank you David for this excellent video. Another masterpiece sir👍👍👍
Thank you :) I hooe you feel the same about the end beer :)
Thank you for your quick answer wow i m impressed! is it the same with liquid yeast?
Liquid yeast is different. Then you will want to help this along. Personally I make a starter and add this when it is either still active or shortly after, this is often enough for homebrew batch sizes.
Thank you very much for your help 😃
🍻🍻🍻
I would love to try this - I just can't get my head around how the Mangrove Jack's yeast even gets a look in where there's Voss in there as well lol
Its a case of temperature. If it concerns you add the belgian yeast a day or two ahead but it will work out either way :)
Have been looking forward to this one!! Thanks David! A smashing job as always!
Many thanks Aaron :) I hope you experience the end beer soon :)
Hi David, Love your videos - I always get keen to brew when I see you in action! I think I'm ready to give this one a try, I have been brewing IPA styles for 1 year now and keen to try something a bit more complicated!
With the aromatic and biscuit malts, do you suggest substituting either of these for the Cara Munich/Vienna or reducing the Cara Munich/Vienna and making up the bill with an Aromatic or Biscuit?
Also, I obsess about oxidation and do all my beers under CO2, from reading below for best results it looks like I can ferment naturally for 4 days, and after racking to keg for conditioning, I need to condition under CO2 and it is best to do so at room temp, then force carbonate?
🙂
Hi, great to hear. If you can avoid any subbing then that is really for the best. With carbonation you will really need to refrigerate to get good co2 absorption . However, ale conditioning is best at 14 deg c. Do this first then carbonate. Do purge the keg with co2 first though to protect it 🍻🍻
Hi David, this brew turned out awesome, has a fair bit of oomph though, that aside my wife really likes it so I’m not brewing it again😅
@mickmcmillan3955 Great to hear and lol 😎🍻🍻
Hello david, thanks for all your for your great videos. I m learning a lot with them. i ve been brewing for a 1 year a half and wanted to brew a belgian beer. Most of the beers are over 1065. In this case i read or saw that you had to insert pure O2 in the wort so that the fermentation starts well. for this beer did your add some oxygen in the cooled wort and if yes did you use a oxygen wand? and what oxygenating material do you advise with a plastic fermenter. Do you have a video on this? I will probably try this recipe as it looks delicious 😋 cheers and thanks for the help
This is not really something I do anymore. There is really no need with dry yeast tech these days.
Hej David, what would you suggest as fermetation time if I only use M31 yeast? Or can I also add M12 Kveik together with M31
Yes, no problem to pair those two 🍻🍻🍻
Can’t wait to try this recipe. Thanks for the video. Top notch. Question though, after you burp your corny keg 3 times, do you let it get to a certain psf for the 1 month storage or do you burp it and not add more CO2? Thanks.
Great :)
Yes, I hold it under 10-12 PSI worth of pressure during conditioning storage. Co2 is added after each burp also :)
Thank you David 😊
Cheers 🍻🍻🍻
Hello David, once again, amazing video. I have a question about yeast quantity, 4 packs (40g) of yeast seems soooo huge to me. After scaling it to 23l, it makes it 2,5 packs (25g) of each yeast, why is this recipe going for that much? Is it because of co fermentation or high ABV? Cause I saw many recipes pitching only one or two packs for 23l batch with apparently good results. I'm curious why. Thanks a lot for your work
Hi Amaud, yes this is a precaution due to the co-fermentation and that the different yeast will not start together. I have had some issues which this resolved.
@@DavidHeathHomebrew Real nice thank you. I know Voss kveik is pretty neutral but is the taste not too yeast dominant ? What is for you the main difference in taste between this co fermentation and just two m31 packets?
That seems to be down to the individual. Its neutral for me though not as clean as Lutra for example
Great video and David, I think I have to add yet another of your recipes that has a very strong potential to become one of the beers I will have on tap in my keezer. I already have Czech Pilsner, Verdant Stout and Pineapple Mango RAW IPA ( that one is seasonal). 🍺😀👍 How about making a Russian Imperial Stout as a co-fermentation recipe to share? 😀
Great to hear Thomas. Yes I think a RIS would be good this year :)
Hey David! I really appreciate your videos. Very informative and welll made. I would like to know about re-pitching the co fermented yeast or dropping a second batch on the yeast cake? Cheers!
Thanks Ryan. Yes it certainly works well to do this :)
Looks great I definitely need to brew this. I loved you used the Saaz hops. Thanks for your time and effort, just love this beer style 👍
Edit # That was a lot of yeast for a beer with an OG 1.078 😊
Many thanks Allan. Yes it is. Technically less should work, I just found this to be unreliable on occasion, hence the suggestion to pitch more to avoid issues.
Thanks . can you please give Hard Selzter a go ? many people field with Hard Selzter becouse it's basicly a sugar wash and it's hard to get fermentation going. it would be great if you gave that a go
You can use small amounts of fruit to boost things plus /or feed it yeast nutrient like a mead :)
Nice video. I am researching Belgian styles, particularly Trappists, and have a question about your water profiles at 7:30. My question is where you got that data. The Westmalle looks similar to that in Brew Like A Monk, but the Cl and SO4 look at little different.
Thanks. I sourced the data online but noticed at the time that different sources reported it differently. Its hard to know why in reality.
David, great video as always. Given the recent videos addressing co-fermentation, I was wondering if you plan on updating your quadruple recipe with these recommendations?
Thanks. I will be covering more styles as time goes on with Co-ferm advice. Saison is next :)
Hi David, great video, thank you for sharing. Going to make this recipe with the only change in size reduced to 16L. Will end up using two packs of m31 and one voss. I will end up bottling, so do you recommend racking to a carboy after 10 days and leave for a month and then bottling? I assume I will need some bottling yeast after this time?
Hi Dan, sounds good though you will probably be just fine with one pack of each yeast. Chances are that the yeast will be ok after just a month but using some CBC-1 will not hurt at all to be sure.
@@DavidHeathHomebrew thank you David. Ok, I might just pitch one of each. I noticed you carbonate to around 2.5. Isn’t Westmalle carbonated to 3.4 ish?
Carbonate to your own taste 🍻
@@DavidHeathHomebrew I will try 2.5-3. I felt my last Tripel was too carbonated.
Enjoy 🍻🍻🍻
Hello David, thanks for the amazing content as usual! My co-fermented Tripel (Lallemand Kveik & BE256) is about to be transferred to keg but my recipe has no simple sugars, would you recommend to carbonate by priming or CO2? Thank you!
Thank you. I would carbonate by co2 personally 🍻
Hi David!
Thank you for sharing this with us. I have a newbie question: What do you consider cold room temperature for conditioning and what's the best temperature for bulk conditioning?
Cheers 🍻🍻🍻
The best conditioning temperature for ales is known to be 14C. The key really is nothing much hotter or colder. I hope this helps
David you are the rock star of all things beer. I’m going to try your triple recipe. It’s one of my favorite styles. The Kveik works very quickly especially at higher temps. If I wanted to allow the M31 to be more dominant would you suggest allowing it a 12 hour head start?
Thanks Mark. You will find that taste impression wise it is the M31 that is all over this one as is :)
Great Vid David! If you did yeast starters for both dry packs of Triple M31 and the Kveik, could you reduce the 'payload' and just do one pack each? Thanks!
Many thanks Tim. You might even find that just one packet of each is enough, I just found it to not be 100% reliable. Certainly you could add both packets to a starter, though I have not tested this as I want to keep it simple for people.
wow! awesome as always, seems like this will be the next brew! quick question though, when you leave it in keg to condition - do you add any pressure? also once a month has gone by, do you transfer to another keg and then add pressure or just add pressure in same keg?
Thanks Anton. Yes, I added 12 PSI of pressure, burping it 4 times to ensure it just had CO2. No need to transfer it, just hook it up in your kegerator after conditioning.
@@DavidHeathHomebrew just to double check, transfer to kegg, add 12 psi. burp it a few times, leave for a month or so then just hook it back up and good to go?
Yes, that's it :)
Very good content. Thank you!
Cheers Luka, much appreciated 🍻🍻🍻
I needed this video uploaded like 1 week ago. Brewed my first Tripel and this would’ve been a huge help! Guess I’ll have to brew another. Shame.
This will provide a great way to compare methods. If you brew this again shortly and use the co-fermentation method :)
Hey David, thanks for the video/recipe! I brewed this up two days ago pitched yeast and dropped it in the ferment chamber to hold around 77F. I missed the SG by a bit and mine came in at 1.076 to start. I Checked in on it this morning and I’m already at 1.009. This seems typical for the Voss, But is this what you experienced as well? I still plan on letting it sit in the yeast for the planned fermentation schedule.
Yes Voss is a fast fermenter for sure. Giving the yeast some extra time to clean up after itself is wise.
My favourite style! Thanks a lot for this video David, I certainly plan to brew this soon. Sadly here in Portugal I don't have access to lallemand yeasts atleast the kveik ones, eventhough I think we have some wine varieties around, because it's Portugal. So with that being said, do you think a fermentation with only Mangrove Jack's Belgian Tripel M31 would be good too? And what about the fermentation profile (temps) and the number of packages used? Maybe I could do a yeast starter with a M31 and that would be enough. Really appreciate your contribute in this videos and in the answers you give to everyone. Cheers!
Great to hear Pedro. MJ have a Kveik yeast, it is supplied by Lallemand so it is the same. M31 is an excellent yeast for sure :) Same temp profile :)
@@DavidHeathHomebrew Thanks I have just checked and I have it on my local brew store, M12, it's out of stock but I will ask them when it'll be on stock again. Again, really appreciate your help! When I finish my beers I will come here to tell you how it went. Thanks
Great, please do :)
Thank you thank you! Really enjoyed this video. Super enticing to try a brew like this for myself. Question for you is how do you prepare the yeast? Two separate small starters? Combine into one starter? Or no starter at all?
Thank you Mark, great to hear :) No need for any starter, just add the dry yeast to your wort during transfer to your fermenter and then rehydrate it with the wort as shown in the video.
Recipe on point. Came out really nice! Thanks so much for your knowledge. Any thoughts on yeast used specifically in the Karmeliet Triple?
Thanks Aiden. Probably a blend of yeast.
@@DavidHeathHomebrew Thanks for your reply. What would you recommend? What combinations have you tried?
Your recipe guides are my favorite brewing videos. Hey David you mention that Aromatic malt is also known as Melanoidin, have you use Castle Malting Chateau Arome and Chateau Melano, they seem to separate them, do you know why? To my taste their Melano is very malty and easy to overdo while their Arome is more subtle.
Thank you, that means a lot to me :) Yes, there are various different variations out there of the same family of malts. Personally, I really like Melano :)
I brewed a Belgium Quad a couple months back and included oak cubes from a bourbon in each bottle during conditioning. It was delicious. Have you tried doing something similar? Now that I have a keg system set up I may try this same method in the keg. Thoughts? Thanks for another great video sir.
Thank you. Yes, I've used oak in various ways from casks to recently a foeder (series of videos coming on this) plus oak cubes and oak sticks for bottles. I really love that extra dimension that these bring to an end beer. I have a saison on oak right now that will be featured in a guide.
Great video once again David! Gonna brew this asap.
You recommend Irish moss but what about gelatin finings during cold crash before kegging?
Thanks Pantse. I hardly ever use Gelatin. This one cleared up very quickly without it.
Do you think that 1 packet of Voss Kveik and a 2 L starter of M31 would suffice on this? Seems almost a little excessive to use 4 packets of total yeast.
You should be ok, I had issues at one point so I increased to be on the safe side.
Is it necessary to condition at room temps for 4 weeks as per your video, or can it go straight in the kegerator to cold condition?
It will speed conditioning time up if you do condition at room temps first.
Thanks David! I will be co-fermenting in the future. Do you pitch the full pack of each yeast, or do you pitch partial packs?
I have tried both and then some. Technically half packs should work, I just found this to be unreliable on occasion, hence the suggestion to pitch more.
Great vid -do you really mean 4 pkts of yeast (2 MJ and 2 Voss) for a 5 gallon batch?
Yes, this is because I had some issues with halving this almost half the time. You could try 1 pack of each and see how it goes :) Technically it should work.
Thank you so much for sharing, looking forward to co-fermenting my next beers. Will let you know if I find out something interesting. I was always curious and a bit frightened by adding simple sugars to the mash, what are your thoughts on this matter? How much would you add at maximum? Cheers!
I am glad this inspired you to try this. Please do report back on your findings :) Simple sugars have been used in both British and Belgian brews for a long time now, it works :)
I suggest not going past 20% of your fementables with sugar. This is where the end beer can start to taste wrong, in my opinion.
Would you consider doing a version of a Welsh Red Ale? I would be really interested to see what you come up with.
Hmm interesting. These days I have certain styles that I feel that I must cover, like this Tripel for example and it gave me the opportunity to present my findings for co-fermentation also. Then there is the element of videos that I do because there is high demand. My latest video that covered the Irish red ale style is one of these. This is all put to a vote within the channel facebook group. I will be holding the next vote in probably a month or so. By all means put it forward and lets see :)
Very informative and another great video!
My question is when cofermenting with Kveik and M31, what temp do you ferment at?
With examples like this use the lowest temperature range of the two yeast. Voss kveik will work at pretty low temps, just more slowly.
Is it coincidence, or is it we all like Belgian styles😄 I am brewing a Tripel this Tuesday, and I plan to use some Munich, Cara Clair and tiny bit of Melanoidin malt beside the Bohemian Pilsner.. Did you have experience with Cara Clair? Does it leave a lot of sweetness from unfermentable sugars?
I think most beer guys do :) Cara clair is on the sweet side but it is also very smooth with it which for me makes it an interesting choice.
@@DavidHeathHomebrew I saw the Cara Clair in my homebrew supplier, so just wanted to give it a try.. Hopefully it turns out good🙏🏻 Thanks a lot for sharing your knowledge..
:)
Brewed today, OG1084.. Pitched M31 only, even though I have the same Kveik in my refrigerator, I am keeping it to co-ferment my coming Quad.. Happy brewing🍻
Great :)
Hi David, thank you for sharing your knowledge, I’m 3 brews in and have learnt so much already from watching your videos. I’m currently fermenting a triple that suggests fermenting for 14 days then cold crashing for 28 days. When I come to bottle do I need to add any more yeast? Or is this of little use? Many thanks, Rob
Hi Rob, cold crashing for 28 days? This is usually done for up to 3 days. There is really no need for more. If you bottle after this then no need to add more yeast, just sugar for carbonation. If you used just regular Belgian yeast then you will need to wait for quite some time before it conditions into a prime state.
@@DavidHeathHomebrew thank you for replying. Ok, so I’ll cold crash for 3 days then, I used Wyeast Labs Belgian Ardennes 3522, how do you think this might carbonate? 2 weeks/4weeks? All the best, Rob
Great. 14 days is probably a good rule of thumb there.
Great video packed with crucial information as usual!
I'm planning to brew this style but I want to add cherry (either fresh fruits or extract, not sure yet). I'm trying to get a nice balance between sweet and sour (from the cherries).
Would you have any suggestions when it comes to mash temperature, malt bill, yeast choice, or anything else? I think I'm probably gonna go with a yeast that has a clean profile like S-33 or WLP570, and maybe mash between 67C and 69C with my BIAB to have more non-fermentable sugars. What do you think?
Cheers!
Thank you.
You could use this recipe with the Cherries and use a mash profile at the higher range with the yeast you mention. If you co-ferment with kveik then this will speed up the conditioning hugely too. The area of experimentation will be how many cherries to add for the best end result. I would suggest some small batches to test this before upscaling.
@@DavidHeathHomebrew Thank you for the quick reply and your suggestions, I'm gonna do just that. You're really taking care of your viewers answering all our questions! Cheers to you and this great channel :)
Thank you :) Yes, this is vital as I see it.
Quick question regarding bottle conditioning of this style, if I may, is the alcohol content too high for traditional priming sugar in a bottle? I watched your video on Kviek yeast often requiring additional yeast for bottle conditioning and thought with the high alcohol content, the yeast may struggle to restart and carbonate as effectively. Belgian triple is my next brew.
Hi Robert, the sugar will be fine. You just need to ensure that the yeast is capable. I would add in some CBC-1 yeast for piece of mind when bottling.
I've decided to have a go at this having enjoyed Trapiste beers in my youth.
Wonder if you can advise as to how diligently to stick to your suggested fermentation schedule/when you'd start ramping up.
I ask as, having only pitched the yeast 48 hours ago, I'm at 90% completion (I'm using Brewfather with a linked BrewBrain floaty hydrometer), the krausen is dissipating and the beer has started to clear (only about 5mm at the top, but it's started).
I'm pretty used to quick garments and my gut is saying to start the ramp now, but thought I'd pick your brains with you having probably forgotten more about brewing than I've learnt so far.
Ta.
Oh, and I've now made your low abv IPA a couple of times and it continues ro impress friends. Might need to make some more after this Tripel!
Hey Nik, That is quick. Let the yeast guide you. I would start ramping the temps now.
Yes that low ABV recipe surprised me too! 🍻
@@DavidHeathHomebrew thanks David. Thanks for the advise and the affirmation that my gut is starting to think along the right lines!
Enjoy 🍻🍻🍻
A have a quite similar Brew in my fermenter. Using M31 and Voss harvested six months ago. I started without pressure but only at 18C. Would you suggest to raise the temperature fast to approx 25C for more flavors from Voss. Or should I raise just slowly 1C/day? Wouldn‘t the high temp harm the M31?
Great to hear Frank. I suggest going slow. You want the esters from M31 and these need at least 3 days to form. If you go straight to 25C then the voss will ferment this out too fast to do that 🍻🍻🍻
@@DavidHeathHomebrew Thank you very much for your kind response. Much appreciated! Luckily, I had similar thoughts, so I already started to raise in 1°C steps. My fermentation is shared at brewfather with ID k95EeR8hM7GQOL. (No full URL due to automatic UA-cam comment deletion.)
Great, enjoy 🍻🍻🍻
I'm curious what you did (or recommend) for aeration/oxygenation? Always enjoy the videos, thx!
Research in recent years has found that when pitching dry yeast from the sachet it is best to make this minimal. You will reduce lag time but this is not the best thing for yeast health. So all I am doing is splashing the wort a little during transfer into the fermenter.
@@DavidHeathHomebrew so no more aeration with the GF paddle?
Not for yeast from the sachet no.
Thanks David! I realy waited when you will give us this style recipe :) Im already preapring my equipment :D Could you tell me when its the best to drink after fermentation end? As I read some people start drinking after year or smth.. Whats is your expierence?
Thanks. If you follow my co-fermentation method then for my taste it is ready in 4-6 weeks but continues to improve for a week or two more. If you go with just Belgian yeast then 6 -12 months plus.
@@DavidHeathHomebrew Thanks! I definitely will try your method, because I dont have patience to wait one year :D
:)
If you're boiling the sugar aren't you inverting if you add a touch of absorbing acid??
You can only really do this with accuracy on its own.
David, I’m most interested in a GrainFather 30. I’ve been using a 3 tier gravity system for many years but wish to move inside now with minimum footprint. I’ve noticed you use a false bottom which is confusing me. Doesn’t the mash tube take the place of the false bottom? Is that an add on or is it standard for the system? Thanks
GF supply a small tube filter rather than a false bottom. The false bottom is a product made by Kegland. For more details check out this video:-
ua-cam.com/video/dwUptHvFK78/v-deo.html
There are follow up videos to this one also.
Hi David, what was the serving pressure (oww what a great pour!) and beer pressure/carbonation level?
I became a big fan of your channel latelly, thank you for the awesome content, cheers!
Thanks Rafael. I am using 12 PSI at 5C with 4mm ID lines at 3 meters. It works very nicely as you saw :)
David, can i ask do you still cold crash this beer for 2 days before transfering to the keg? 3 days left in the fermeter for mine so far.
Or if anyone else has some advice about this?
Yes, sure. No problem there 🍻
David: With this co-fermentation, do you think there will be enough MJ yeast to prime and bottle? Or would a bottling yeast be needed?
This has plenty of yeast, so no need to add more for bottling.
Hi David, I’m finally go to brew this triple over the weekend. One question, I will be kegging the beer and once I transfer the beer from the Fermenter to the keg, I usually fast carb it the same day, and generally is ready to drink the following day. Do you recommend although it will be carbonated letting the beer sit in the kegerator for one month to condition or will it be ready to drink sooner? I know it will probably get better over time, but is it possible to drink it sooner?
With a beer of this strength I would transfer it into a keg but store in at 10-15C for at least a few months. The work around is to co-ferment with kveik to avoid the conditioning time.
@@DavidHeathHomebrew Thanks David, I do intend to co-ferment with Kivek and M31 yeast per your recipe guideline so with that being said, how long would you recommend I condition in the keg?
On that basis I would go a few weeks :)
Hi David, I’m on my second batch of this beer and I have to say it is extraordinary! Love the complexity yet fast fermentation. Thanks for the recipe and I’m a huge believer in co-fermentation now.
@paultatro6730 Great to hear Paul. Yes it is certainly a valuable area of knowledge 🍻🍻🍻
Hi david im doing this one and wondered if 2x belgian yeast and 1x voss would work just as well?
You could get away with one of each, I just had some issues when doing test batches. So the 2x is a precaution.
Hi David, I'm planning on doing this recipe soon, however I've just done your Belgian blonde fermented with m31 and Voss kveik! It fermented down to 1.002. How low did the tripel go
Hi Ian, yes this is how M31 can go. I usually see results between 1,000 and 1,007. We can only predict though.
Good Timing! I currently have your "Triple Treat" in Fermentation. It's the first belgian beer I brewed and Iam very excited. :)
Would you recommend limiting the boiltime to 60 min for all beerstyles, also for the ones with an 100% Pilsener maltbill? What are the benefits and downside of a 60/ 90 minutes boil? (Maybe an Idea dir a Video? ;))
Thanks Marco great to hear. Malt has changed great in recent decades. There is no need for a 90 minute boil. I covered this in more detail in this video:- ua-cam.com/video/WVC9qV7Wyrs/v-deo.html
Some brews are fine with 30 min or no boil at all :)
@@DavidHeathHomebrew Thanks for your reply! :) A short Update: Iam currently drinking one of the "Triple Treat"s and it is truely a great recipie! I will surely brew ist again! I also brewed my last batch (a Amber Ale) with only 60 Minute boiltime and couldn't figure out any difference to a 90 minute one. No DMS, nothing. :) Thx for sharing this time saver!
Just a little update: I brewed it around 8-9 month ago and let it mature till Christmas (with a monthly check, because I was too courious ;)). This was one of my best brewes so far thanks to Davids recipie! I distributed it between my Friends as a Christmas Gift and they we're amazed too! Letting this beer mature so long surely helps and pays off! I will re-brew IT soon an let it sit again for 8-9 month. Thank you for shareing this one David! :)
Sounds like you nailed it Marco! Great job 🍻🍻🍻
Do this need to boil for 60 min instead of 30min? What is the difference if the boil time is shortened to 30min?
You certainly can Jan. You will need to make hop changes to compensate. This video will help you, if needed:- ua-cam.com/video/Vv-bU757E7w/v-deo.html
I find the flaked maize flavour stabilizing characteristic fascinating. Can you help elaborate more? Can't seem to find any one online explains how so.
This I cannot explain as to the why and how, just that it does. Try with and without and you will taste the difference.
@@DavidHeathHomebrew thanks!!! I will!
Cheers 🍻🍻🍻
Just Brewed your Belgian Dubbel cofermentation today
Great, I hope you enjoy that one as much as I do. So much flavour :)
Kjør på . Kjempe bra videoer , som alltid . Vi preikes . And.... Just Kveik it 😎
Tusen takk :)
Must try this! :) Have you tried reusing this yeast blend?
I have yes, it stays similar for a few generations and then mutates.
Is there any drawback to condition in the fermentation vessel? Seems convenient to just let it stand for a month?
Hi, You will need to be able to ensure that any oxygen is removed. Pressure vessels like the fermzilla make this easy. It is also good to remove the trub first also if possible.
@@DavidHeathHomebrew Thanks for the answer. Will the trub put off flawors on the beer? In that case I transfer to a carboy.
Did you add the boil additions? Do you need the nutrients?
I do and yes I recommend them 🍻🍻
David, one thing was not clear to me: do you pitch the yeast at 25 c? Or 20 C then ramp up to 25 c?
As usual, great content!! :)
And the last one, will Candi Syrup work well instead of the one you use?
Hi Edgar, I add all this information to the video description section underneth the video on UA-cam for all my videos. This is easier to see on a computer rather than a mobile. This one is as follows:- Fermentation Profile
25°C / 77°F - 5 days - Primary
28°C / 82 °F (3 day ramp) - 5 days - Primary
Pitch M31 & Voss at 25C raising to 28C over 3 days after day 5.
Not problem is using Candi syrup :)
@@DavidHeathHomebrew sorry I missed that (I’m on my mobile), thanks for that!!
:)
David I’ve added your triple recipe into my brewing calculator and for me to achieve 30 IBUs it says it will take 8 oz of Saaz at 3.4 AA with a 40% utilization. This seems like a tremendous amount of hops for a Triple. What do you think?
This recipe does require quite a lot of hops because it uses Saaz for all additions and Saaz has a low AA%. You could use magnum for the bittering hop but personally I think it is better as all Saaz from a taste perspective :)
@@DavidHeathHomebrew ok great. I don’t mind using that much. I just wanted to make sure that wasn’t too much.
Great, no problem.
Hi! Thanks for the videos and all the infos!
I tried this recipe, just scaled to my equipment, 60L batch, using Brewfather.
I followed the recipe step by step. Now I am in the middle of the fermentation part: it started really well and in the first 24h there was a high activity with a jump in SG of 40 points (1.080 to 1.040) but now it is stuck there and there are already 4 days, with minimum to 0 activity. Do you know what could be the problem for the stop in yeast activity and incomplete fermentation?
Hi, this could be yeast health or other factors. I would suggest making sure that the temperature is warm enough and if realistic try increasing it. Also give the fermenter some gentle rocking to rouse the yeast for some minutes periodically. Usually this will get things back on track
@@DavidHeathHomebrew Thank You! I implemented your suggestions. Now I will wait some days and let I will let you know if something will change.
Great :) Fingers crossed :)
Do you recommend using pressure during fermentation of this beer?
Not for the first four days because this will suppress the yeast flavours but after that sure its no problem.
Belgian style is the new IPA
Haha, could be :)
Saved for later, finishing off our imperial porter
Great :) Enjoy :)
Well, your recipe is very similar to our recipe and supplemented with the earlier tips we should be able to get close to perfection for this Triple on our next brewing day. We'll let you know! Thanks for all your good work!
Yes, good Tripels are not going to be drastically different but the extra is in the fine tuning. I hope you enjoy the end result :)
David could you please tell us what is CO2 volume in this beer would be the best? Today I brewed this one :)
Sure. For Brlgian styles I suggest 2.0 - 2.4 volumes. Let your taste dictate where within this range.
@@DavidHeathHomebrew this guide I know from your video :) But as I tried westmalle tripel it looked like realy much more CO2 volume. Usualy I do 2.5 for all my beers except stouts :) So in this video your beer was aprox 2.4? :)
I aim for 2.2. Anything more and its too much for my taste.
@@DavidHeathHomebrew thanks for your answers :) BTW would be realy nice to get recipe for Russian Imperial Stout :) Happy brewing see you ;)
Great, yes that will be something I cover in the future :)
David what is the reason for using 4 sachets of yeast
This is advised as I had some issues with this cofermentation with just a sachet of each. Usually 1 of each will suffice.
@@DavidHeathHomebrew gracias por aclarar la duda saludos
David heath for prime minister!
Haha, I prefer to avoid anything political 🍻🍻🍻
Do you condition with or without carbonation?
Either way will work in fact.
Hey David, is there a combination of kveik only I going to with for this to avoid temp control?
You could go with a fruity Kveik, not the same though.
@@DavidHeathHomebrew just a little follow up on this. I am going with m31 + voss kveik. I see in recipe you have 2 packs of each, isn't that a bit too much?
Its a boarder line case.
@@DavidHeathHomebrew thanks. Its in and in 1 day already down to 1.045 with 1 of each packets. fingers crossed it keeps the speed
Great :)
Your recipe shows 4 packets of yeast, 2 Voss and 2 M31. Do you really use 4 packets?
Yes, I found that this gave the best end result.
@@DavidHeathHomebrew
Ok. Thanks. Great videos btw
Thank you :)