Belgian Tripel | Harvesting Yeast
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- Опубліковано 15 бер 2021
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RECIPE FOR 5 GALLONS:
12 lbs Pilsner; Belgian
8.0 oz Aromatic Malt
2 lbs Candi Sugar, Clear [Boil]
1.00 oz Tettnang [4.50 %] - Boil 60.0 min
0.50 oz Saaz [3.75 %] - Boil 60.0 min
0.50 oz Saaz [3.75 %] - Boil 5.0 min
1.0 pkg Trappist Ale (White Labs #WLP500)
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Drinking Triple, seeing double, feeling single. Great video as always and an amazing beer style.
Clawhammer supply?🤣
LOL
Saying by Ross Yate's girlfriend
@@mattmartin1258 praise be the Ross
Hahah
Martin. Fellow Brit here. Your channel got lost in my algorithm and I have 10 episodes to watch. Today is going to be a good day
Lol 10 episodes… thats a lot of beer :-)
Tripels have such rich flavors, i really like em. i wish it was explored more by my local breweries
This is the first time I’ve watched one of your videos. You saying that Belgian Triples are your favorite convinced me you are a man of culture. The rest of the video convinced me to follow your channel!
Lol you sound like a person of good taste yourself.
Funny Story! The entire reason why I got into home-brewing was to make a less expensive version of a Belgian Triple! that you would normally buy in the stores of Seattle. Now I am down the rabbit hole! I love almost all my creations! I make a batch of Belgian Triple about every third batch to always have some on hand to drink! Love This style!
That's some serious dedication to one style. Salut!
Every third batch? Respect!
Awesome Video. I’m new to Belgium’s and home brewing(thanks to a passionate work mate). And yes the triple is 1 of my favs.
Could really tell you were excited for this one, sounds like a delicious example of a Tripel, will have to brew it up!
It's been a long wait...
Well done on the Chimay glass, as the WLP500/Wyeast 1214 is the Chimay yeast strain. Will try this recipe soon!
"...deadest, spent-est yeast..." - love that description, I'm totally using it from now on! Cheers!
Nice!!!! Sounds like holding the temp overnight made the big difference 👌
I love tripel! Really missing being able to travel to Belgium at the moment. 😥
I really like the long mash idea, I think I will try that with my grainfather, it will not only hold temps but will recirculate
wow you are brewing some great beer.
The right glass this time, And a proper trappist one as well! Cheers!
FTW!
🍻 11-12’C is a good temperature for Tripels I guess.. I just had one last night😄 They are the best and very dangerous beers, thats why I like them☺️
Just tasted my version of this recipe. I am feeling pretty good right now
🙌
I thought you told Lauren you won the lottery... lol That look. Cheers Martin!
LOL
Right glass, wrong temperature, all that waiting for a cold one!!
Next week you'll nail the serving.
Nothing wrong with a Chimay glass.
As an IT pro you're an excellent brewer ;-)
Wow i must say bravo man cause i just got to thinking that in order for us to see it grain to glass their is atleast 7 days waitimg period of the time the beer is brewed to the time its done and then u gotta keg it so ya bravo martin sir you are a trooper to give us hell give me this content I like so much i just want to say thank you very much for all your hard work amd dedication to you channel and also me as one of your biggest viewers lol
Thank you, really appreciate it.
hey Martin, just brewed my Trippel a couple of weeks ago, funny how we did it maybe at the same day =).. definitely going to let it age a little bit, but not two years, lol =D. Keep up the amazing work! Greetings from Slovakia =)
I admire your patience. My keg is nearly dry already.
I always was sceptic about "aging" beer, but now I have a beer what was in my cellar, which I "forgot" about. It is now one year old and i tastes still good, maybe better.
Cheers from Belgium 😉
Hi, Martin. I love your videos and beer tastings. I'm about to brew a tripel and have a doubt about this one of yours: it is a heavy brew ¿How many time u conditioned the beer and what temperature? Thanks a lot on beforehand. Cheers from Mexico City!🍻
Looks really delicious! For the vitality starter what I usually do is to take 1L of wort 5 minutes after the boil starts and cool It down and pitch the yeast, in the end of brewday, after all my equipment is cleaned, the starter is ready to go . Cheers!
Ooh that’s smart.
@@TheHomebrewChallenge This hint is from one of the best Brazillian homebrew channels: @CervejaFácil 🍻
the day has finally arrived!
🙌
Hi Martin. First off, thanks for all the great content. Your channel is a one stop shop for recipies and information on any beer one would like to brew. I have one request though. Would you please be so kind as to add a link to the music you use in your videos. Both the beer and music are fantastic!!
Kind regards.
Thanks! I really should get more organized with music credits.
First time I made this style, a friend of mine gave me 6 or 8 champagne bottles and I doubled the sugar for conditioning in those bottles. After conditioning I kept them in the fridge for 5-6 months. These set-a-side bottles were amazing. Cheerz.
Thanks !
subscribing now🍻
Just brewed tripel myself last Friday. Same grain bill but mine had 0,5 kg wheat and some acid malt to get correct pH. Was planning to age it in keg few months and then carb and bottle with counter pressure filler. Waiting is killing me :D
I'm impressed with your patience :D
Your studio is improving. We need to get you some more wall décor though!
Not feeling those bare concrete walls? :-D
@@TheHomebrewChallenge the concrete is fine. The blue brick wall is a little bare, however.
For any of the recipes that call for "Belgian candi sugar", like this Tripel, can that be substituted with dextrose or other sugar? Will that change the flavor or make it less "Belgian"?
Your videos are great! Nice way of reusing the yeast. Did you do any calculation about the amount/vitality/how to get enough cells?
Nope.. LOL
Have you heard of the Shaken Not Stirred (SNS) yeast starter method? It eliminates the need for a stir plate. Use a vessel that can be capped... I use a 1 gallon jug. Add the medium for the yeast starter which should be 1/4 the volume of the vessel.... shake it vigorously for a minute or more until the vessel is filled about half way with foam and just let it sit. Ideally you want to pitch the yeast at high krausen but a couple of hours will work too especially if starting with recently harvested yeast.
Good method for some purposes and very good if you're pitching in just 5 gals with a liquid pack. But if you're doing more neutral tasting styles or bigger batches you don't want to underpitch. SNS sure does activate the yeast but does not sufficiently cause them to replicate themselves for a proper amount of cells. Aerobic conditions and less CO2 build up make them replicate the best, thus stirring (continuous gas exhange) in a vessel that can exhange air with its surroundings is the best method for homebrewers.
Nice. Sounds like a more effective vitality starter
Apart of using a keg, if you bottle it any need to use additives for stopping ferment or cube sugar for bubbling?
How should be the bottling case?
Thx for all these effort btw
Do you know that you should make your starters with high nitrogen (yeast nutrient) instead of high sugar (wort)?
Aha am I the only one waiting for Martin to make a Trippel as it's clearly his favourite style? Aha high key, I'm replicating that recipe, it looks great!
Good luck! 👍
Tell/Show us your kegerator/keezer beer dispensing setup.
Have recently bottled my own Tripel with lotsa reach Belgian malts in. Added tons of... black currant berries for a secondary fermentation. Why? Cause I wanted to do so. Yepp, it's not "that Tripel" anymore. It's kinda fresh jam on a toast. And it's dry wine and reach ale all at once. Yummm...
Love Tripel, absolutely my favorite style and I always have it on tap. How long do you age yours before you start drinking it? I have found mine to be pretty horrible at the 1 month point and an excellent beer at the 2 - 3 month point.
Yeah really hits its stride with a bit of conditionally. I cracked open the keg 6 weeks after brew day.
Officially the 3rd (?) Tripel brewed on your channel! Triple Tripel!
Question is Martin, which was your favorite??
LOL indeed. Too soon to call my fav... needs a bit more conditioning.
Hi Martin, thanks for another great video! How long do you recommend this beer to be left conditioning for? Cheers!
Thanks. A couple of months would be optimal. Older than that has been a mixed bag for me.. I aged one tripel for a year and it was fantastic - another a disaster by then.
Hi Martin, loved the brew! I have considered mashing overnight but the cost of leaving the temperature controller on that much time must be quite high, what are your thought on this? Is it cheap?
I didn’t measure but am sure its minimal. The controller is only flicking on the heating element periodically.
Pennies my friend
If I saw you riding your segway down the road I would ask you what your favourite beer style is
😆
Why the long mash? I get my target with 70 min mash. Just curious. I brew triples regularly.
i love belgian tripel too its my favorite beer but i been getting into cider lately for easy/and money. will you be doing any ciders?
I've never brewed a cider but keep meaning too. Let me know if you have any tips.
That recipe actually does look a lot like the Belgian Blonde I bottled/kegged yesterday. Just my OG is quite a bit lower.
By the way, did I miss the final stats? I would have been curious about FG and ABV, but somehow missed them it seems.
8.9% ABV from memory.. don't recall the FG/OG
Nice segway
I remeber that video... I never had exploding bottles. What I think happened there was this: 1. overcarbonation (not really); 2. the yeast was a var. diastaticus or 3. there was some Brett. in the yeast mixture. I won't do the triple... too much alcohol will give you stomach ulcer.
Yes possibly an infection or just too much unfermented sugar added at bottling
@@TheHomebrewChallenge I would say a more common culprit is bottling the beer while it's still under-attenuated. Priming sugar usually isn't the culprit because we usually calculate and .measure that.
For tripel i would probably stick it in secondary for a couple days before cold crashing and bottling.
Hey Martin, could share the fermentation notes? i would like to know the FG and how old the beer was in the tasting... the beer looks really nice!!
you***
Second that
I need to do a better job of recording this. Beer was 6 weeks old, and came in at just under 8%.
Has the background in the tasting area changed? Maybe I'm just a little slow, but looks good!
Thanks yes, updated that.
nice time for a side by side, if you have any Belgian Golden Strong left
If only...
I'd like to brew a Dubbel but the gain bills look very complicated, Tripel looks simpler grain wise but I had Tripel Karmeliet recently and was disappointed with it as I had big expectations. Ended up doing Leffe and Hoegaarden clones to see how they turn out instead.
And? :)
@@TheHomebrewChallenge I'm actually still yet to try them, the Leffe clone is still fermenting after 11 days, way longer than I expected. Just watched your Saison and it made up my mind to do a couple of Saisons very soon, I think one with Saaz and one Citra. I'm a big fan of Belgian beer too.
hello martin, i have the same hop holder as you, how the hell do you get it clean after its been used, i find its very difficult to get all the old hop matter cleaned off.
I give it a rinse then I throw it in my kettle filled with PBW for a while then immediately rinse with warm water. Generally doesn't cause too many problems.
How long did the fermentation take?
Did you use 2lbs of candi sugar or 1lb 4 oz? Your bag and recipe say two different amounts or is that because of abv calculations?
2lbs for 5 gallons (I brewed 3 gallons)
Hi I have just started homebrewing and I have a tilt BUT I have just seen on amazon a cheap version I think it is ispindel have you had any experience with this as my tilt cost me £140.00 and the ispindel is about £40.00 please can you help.
Sorry, don't have experience with the Ispindel.
Forgot to add fermentation notes. Again.
hey Bro, do you have a facebook page ?
Thoughts on clear candi sugar vs dextrose?
It's a good question how noticeable that would be if at all...
Maybe it's something I try, split a bath and add both at high krausen
Here is my question, since yeast are cannibals and I have heard of brewers use boiled yeast as nutrients, can't you just use the entire yeast cake? (If you didn't dryhop that is)
You can use the entire yeast cake, and some people do pitch an entire batch of wort on top of a whole yeast cake. However, it will end up tasting different.
brulosophy.com/2018/11/05/yeast-pitch-rate-pt-9-yeast-cake-vs-yeast-starter-exbeeriment-results/
@@dylanressler8602 yeah but that's in the case of a fresh starter, I'm saying that there should be no difference between pitching straight onto the cake and washing/separating the dead yeast from the live, theoretically anyway...
That would be a good test. Decant the previous beer and just pour the new wort straight onto the yeast cake.
The issue there becomes overpitching. It's probably not a big problem, but there is such a thing as too much yeast
True, my only experience is with mead so you can't really overpitch lol
🇧🇷✌💪
Sooooo.... the ABV was?????
8.9% (I think!)
If you like tripels you gotta have la fin du monde
Thanks for sharing your fails! home brewing like life involves set backs.