The slow motion hop additions are on point!

Great job on such a complex flavored brew I love Chimay ❤️

Your videos are very clear as you go step by step and explain every choices you made. It is easy to start from your recipes and adjust it if needed based on our own preferences. Very helpful, thank you very much ! Can't wait to try it

Love everything about this, the pour, the beer, the glass! Beer looks fantastic!

@TheApartmentBrewer

2 жыл бұрын

Thanks Nikita! It was well worth the effort!

Great video! Really excited for this series. I have this down in the fermenter right now. Thanks for sharing your trip with us too!

@TheApartmentBrewer

2 жыл бұрын

Excellent!! Yeah these have been some of my favorite beers to make in a long time!

Thanks for the video. I’m putting this in my brew schedule this winter. I just brewed your Vienna lager and it’s in the fermenter now. Cheers!

I was thinking about doing this beer from other sources but being an old Bostonian you enthusiasm convinced me to do yours. Thanks

Great video I,m definately going to brew this soon

I've just brewed a batch of this recipe and its awesome! Taste, colour and those stone fruit flavours 👌

Absolutely stunning result mate! It looks great :)

@TheApartmentBrewer

Жыл бұрын

Thank you!

Love your videos. Thank you so much. Your quad is next on my list to brew. This tripel is 2nd. Can't wait to keep watching your other belgian videos

@TheApartmentBrewer

Жыл бұрын

Glad you're really enjoying things, those beers were both so delicious, they were my top 2 beers of the year!

Oh wow! Looks like you knocked this one out of the park! Congratulations🍻 I love Belgium beer so much and this is such a great series 😊

@TheApartmentBrewer

2 жыл бұрын

Thank you! It's my personal favorite beer country and there are just some incredible flavors you can get from them!

Seeing how much you enjoyed this one has got me really excited to finally brew my very first Tripel.

@TheApartmentBrewer

2 жыл бұрын

Do it! It's well worth the effort!

You’ve made me so jealous of living on the Belgian border, drinking those amazing tripels over the years. Just starting out brewing and will definitely work my way up to this one. Thank you.

I'm a big fan of Belgian beer and today I brew my first all grain brew a Saison. All went well and I'm looking forward to tasting the results but I'm definitely doing this triple next. Thanks for sharing 👍

I've brewed this beer almost exactly to recipe, and I love it! In fact, I keep this beer on tap almost always because it's delicious!

Absolutely great looking beer, and I have no doubt it tastes phenomenal!! So enjoyed watching this brew. Great job, Steve!!... Chris

@TheApartmentBrewer

2 жыл бұрын

Thank you! Easily one of my favorite beer styles and I'm glad I could share it with everyone here!

Awesome I’m going to brew this thanks for sharing.

@TheApartmentBrewer

2 жыл бұрын

Best of luck, I hope you enjoy it as much as I did!

Brewing this in 2 weeks. Awesome video.

@TheApartmentBrewer

2 жыл бұрын

Best of luck!! I can confidently say it's a solid recipe, just be sure to keep that fermentation temp hot enough

Brewed this a couple of months ago and it has been conditioning since then. Used Mangrove Jacks M31 Triple yeast as an alternative. Just sipping now and it is stunning. Very complex flavours, beautiful aftertaste that asks for another sip. Thank you for a great recipe!! 😁

You did a real 10/10 job on this one! I've been brewing a lot of low abv summer beers lately, but I may have to get this on the schedule. Always tempted to do some sort of parti gyle with these high gravity brews.

@TheApartmentBrewer

2 жыл бұрын

Low ABV is really where it's at for me too, but sometimes it is just a lot of fun to make a big beer. Best thing is this still drinks like a low ABV beer! Partigyle has been on my list for a while and I think it may need to happen soon!

Well that one looked like it couldn’t have worked out any better! Sounds delicious and such a great style.

@TheApartmentBrewer

2 жыл бұрын

Thanks Martin! I appreciate it! One of my all time favorite styles of beer!

NIce job Steve!

@TheApartmentBrewer

2 жыл бұрын

Thank you!

Can't wait to give this one a go!

@TheApartmentBrewer

2 жыл бұрын

You'll love it!

God bless you! I'm trying this

@TheApartmentBrewer

2 жыл бұрын

Thank you! I hope it turns out just as well for you!

Great video and may have to brew something similar soon. And nothing wrong with being proud of your end result, when it turns out great. Cheers!

@TheApartmentBrewer

2 жыл бұрын

Thank you! I appreciate it and hope you brew it!

Love how you structure your videos and show your excitement/disappointment when things go well/poorly. I’ll definitely be trying this one

@TheApartmentBrewer

2 жыл бұрын

I'm glad you enjoy it so much! Best of luck brewing this beer!

@WarfareJournal

5 ай бұрын

Did you try this one? How did it go? I'm thinking of trying this within the next couple of weeks

Glorious!!!!! I need to brew a Belgian up, this one sounds great!!

@TheApartmentBrewer

2 жыл бұрын

Yeah man!! Can't wait to watch it if you do!

Takk! From Norway.

@TheApartmentBrewer

2 жыл бұрын

Thank you so much!!!

@HOMEBREW4LIFE

2 жыл бұрын

Nice dude!

Wow!! Looks amazing. Looks like I might tweak my Tripel recipe. Cheers

@TheApartmentBrewer

2 жыл бұрын

Thank you!

Great video and amazing looking beer!! Glad you tooted your own horn on this one! Definitely motivates me to try this recipe. I’m also brewing on a clawhammer 120v Keep up the good work!

@TheApartmentBrewer

2 жыл бұрын

I'm glad you enjoyed it so much! If you've got the same system you should be able to replicate it exactly, enjoy!

Tried this recipe and subbed in hallertau blanc for the boil additions and sat on sauv blanc soaked French oak coil for 6 weeks. Very pleased. Thanks for all the great recipes and information.

@TheApartmentBrewer

5 ай бұрын

That sounds phenomenal!! Way to take this recipe to a new level. Cheers!

I'll be trying this one. Been looking forward to this since your Belgium trip. Thanks for all the knowledge and recipes. I used the lallemand abbaye yeast recently and was pleased with the results.

@TheApartmentBrewer

2 жыл бұрын

It was my first time using the abbaye yeast and I can say it exceeded my expectations in every way. I'm glad you enjoyed it so much, and thank you so much for the superthanks!

@HOMEBREW4LIFE

2 жыл бұрын

Good man!

@WarfareJournal

5 ай бұрын

Did you give it a go? How did it turn out? Planning to give this a go myself!

Congrats on an awesome beer!

@TheApartmentBrewer

2 жыл бұрын

Thank you!

It looks amazing dude! I’m really into saisons but not the other belgian styles. Until now! I think I have to give it a go! This might gonna be the first recipe that I don’t make any change (except scaling down to my system) Keep up the excellent work!

@TheApartmentBrewer

2 жыл бұрын

Thanks! Can't wait to get my saison going. Stick around for that later!

Great job! Love it when a homebrew turns out better than you even expected or desired. Ive learned a lot from your vids. Water Chemistry, building recipes, yeast and their flavors. Ive noticed youve really started dialing your in hops usage (bittering, aroma, and hop times). Id love to see a video from you sharing your knowledge on hop usage and how you decide on usage. Just open up all your knowledge on the subject and let us have it. Thats probably the only beer ingredient you havent expanded on.

@TheApartmentBrewer

2 жыл бұрын

I'm glad I've been so helpful to you! That's the best part about this. I've been mulling over how to do something similar in a way that doesn't end up being an hour long lecture but I'll look into it! Truth be told I still have a long way to go in my understanding of that critical ingredient of beer!

Westvleteren is near our coast, where the average temperature during the year is moderate, while Chimay is near the Ardennes where it gets much colder during the winter.

I have to brew this. You’re a man to trust!

@TheApartmentBrewer

2 жыл бұрын

Best of luck!!

I'm very glad you used dry yeast...I'm on a dry yeast kick and have been exploring all the options available on the market...especially due to the longevity of storage. I have a Belgian Tripel on my brew schedule, and I'll be sure to give your recipe a shot. Thanks for the video!

@TheApartmentBrewer

2 жыл бұрын

There's a ton of great dry options out there, I'm going to be using it more now!

tripels are one of my favourite styles as well, really like your belgian beer series! Would really like to see your bottling setup for these, as I'm currently struggling to find bottles that can handle the pressure and use still crown caps vs corks…

Great video as usual. I have not had a tripel in years.

@TheApartmentBrewer

2 жыл бұрын

Thanks! You should change that!

My goodness, that is one gorgeous-looking beer! I have no doubt believing that it tastes just as good as it looks. I had quite similar results with Lallemand Abbayé. I think my Tripels were good with BE-256 but it is amazing with the Abbayé and getting even better over time. It started out quite phenolic after three months of maturation, after five it switched to citrus, pear and apricot being dominant yeast aromatics and I continue to monitor how it changes. You really have something to look forward to when you age this. Cheers!

@TheApartmentBrewer

2 жыл бұрын

Thank you!! I've noticed a slight shift as well now towards the estery side with some slight orange and pear notes now as it's sat about another month after shooting the tasting segment. I've kept a few bottles for aafekeeping!

It absoluteky looks amazing! The color is perfect for a belgian triple. Good job!😍😍😍😋😋😋😋

@TheApartmentBrewer

2 жыл бұрын

Thank you! I am very pleased with it!

@Jannes-pj4cd

2 жыл бұрын

@@TheApartmentBrewer you’re welcome. I’m thinking about brewing my own beer some day, do you have any piece of advice of how to start?

@TheApartmentBrewer

2 жыл бұрын

Easiest way to start is with Brew in a bag! All you need is a large pot and a mesh brewing bag and you're good to go. Pair that up with a plastic bucket fermenter and you can make 90% of the beers out there!

@Jannes-pj4cd

2 жыл бұрын

@@TheApartmentBrewer thanks for the reply

Hi I brewed this recipe and it was awesome......i used yeast i had onhand from Mangrove Jacks but still great. There is a truth to terroir in beer as well as wine, and the ingredients made the differentce. Thank you for your effort ( I do not know your name)

Triples and Quads are my absolute favorite!!!!!👍🏻👍🏻🍺🍺🍺

@TheApartmentBrewer

2 жыл бұрын

They are probably my all time favorite styles of beer too! Cheers Tom!

I've had a few Belgian style beers in the past and I really did enjoy them. I will say one thing the way you described how that beer tasted even though it's at 9% and saying it tastes more like a light 5% and all the other flavor notes that you described in that beer and I know that you said it has more of an orange characteristic in a way which I absolutely love the color of the beer the way you described it I think anybody who watches this video is going to wish they were having a glass of it as well. Great Job on this.

@TheApartmentBrewer

2 жыл бұрын

I'm glad you enjoyed it! I really do my best to give the viewer as close of an experience to tasting it as possible!

@clintthompson4100

2 жыл бұрын

@@TheApartmentBrewer I again want to thank you for this channel and all you put into making your videos for all of us to enjoy. Have a good one.

Awesome looking beer. Just got the 20 gallon Clawhammer… I’ll be trying this beer for sure.

@TheApartmentBrewer

2 жыл бұрын

Enjoy!

really looking forward to brewing some Belgians..

@TheApartmentBrewer

2 жыл бұрын

They're so fun to make!

The way you describe the beer it sounds excellent! I just brewed a blond with Mangrove Jacks M47, and it tastes good, but I don't think it has a very strong belgian character. I think the fermentation temp. could be higher, but from this video Lallemand Abbaye also sounds like a very interesting yeast to try to compare!

@TheApartmentBrewer

2 жыл бұрын

Perhaps the character will cone out with some age. I've found that to be the case in some of these beers. But there are a number of variables like pitch rate and ferm temp that can have some significant impacts on that

„Hallertau“ as a hop description is a bit odd as „Hallertau“ is actually germanys biggest hop-producing area in lower bavaria and there exist a lot of hop varieties like „Hallertauer Perle“ ,“Hallertauer Spät“, „Hallertauer Mittelfrüh“ and „Hallertauer Tradition“. Mostly american brewers use „Hallertau“ to name a hop varietie though ;)

@TheApartmentBrewer

2 жыл бұрын

So the hops I ordered are sold as "German Hallertau". My understanding is that they are probably mittelfrueh.

@januszkszczotek8587

2 жыл бұрын

@@TheApartmentBrewer It's also my understanding, that plain "Hallertauer" refers to Mittelfrüh.

@Mikkogram

Жыл бұрын

Sometimes we get hallertauer tradition sold as hallertauer Hallertau at our brewery

Thanks!

@TheApartmentBrewer

2 жыл бұрын

Thank YOU!

looks just awesome Steve........I brewed one, two weeks back using wlp530........hopefully it turns out well..........ur beer looks very sessionable and delishious...........cheers.....

@TheApartmentBrewer

2 жыл бұрын

Very nice! Enjoy!

Mi piace, bravissimo

I wish you would of filmed and shared your Belgium trip , tips and breweries , cost and anything worth seeing or doing . Great recipe !! If you did I missed it.

@TheApartmentBrewer

2 жыл бұрын

I did! Check it out kzread.info/dash/bejne/oYWuzZR8dcTFabg.html

@rivrivrivera2916

2 жыл бұрын

Nice . Just watched it !👍

Your excitement and enthusiasm for this beer are really contagious. After watching this you have me wondering how I can fit this recipe into my already packed brewing schedule ASAP. Especially since I have a pack of wlp500 sitting in my fridge looking for a use. One question, can you provide any more details on which type of Munich malt you used? Looking at munich malt in brewfather it can range from 5-20L.

@TheApartmentBrewer

2 жыл бұрын

I'm glad! I try to get you as close to tasting the beer as possible when I describe it! I think the munich was Weyermann Barke munich, somewhere around the 6-10 L range

I'm about to attempt my first Belgian (dubbel) soon and I'm using that same yeast. I hope I don't mess it up.

Turns out I'm heading to Belgium myself in a few weeks and I gotta say this series is a timely primer.

@coryserratore5951

2 жыл бұрын

BTW, congratulations on an excellent brew. Loving your vids and happy to see you hit one out of the park.

@TheApartmentBrewer

2 жыл бұрын

Ah that's awesome!! Enjoy, it is a phenomenal destination for anyone who loves good beer.

I learned a lot from this. I made a tripel and got a lot of esters that are quite annoying in the bottle. Ended up popping all caps and adding a yeast/sugar mixture to each to recondition. We'll see how it goes. Next time, more attention to the fermentation process as you say.

@TheApartmentBrewer

2 жыл бұрын

I think if you are bottle conditioning with the leftover yeast from the fermentation you would start to see stuff like that, since it has already been through a ton of work. Using some fresh yeast is definitely the way to go with strong beers like this.

I have a Dubbel in bottles that I brewed with Lallemand Abbaye and I found it kind of lacking. I did ferment it too low because it ripped through fermentation in about 3-4 days and when I got around to raising the temp was surprised to see the krausen had dropped. I'm going to have to revisit the yeast maybe I'll brew your Tripel recipe. Cheers to a successful brew.

@TheApartmentBrewer

2 жыл бұрын

I've found that belgian yeast in high pitch rates really loves to be warmed up. That's how you get that lovely ester character to come out, if it's kept cooler it tends to be cleaner, which is fine in some styles but I like them to be expressive!

Great video thank you! Quick question: I cannot buy Simplicity Candi syrup (PPG 32) but I can buy a clear Belgian Candi syrup PPG 78. Should I use about 40% as much to match your PPG? Thanks!

Went right in for the Dr Evil Belgium dip

@TheApartmentBrewer

2 жыл бұрын

Yeah buddy, cheers!

I use a Blackstone Griddle to brew and cook. Nothing better.

This makes me want to look into the abbey sale yeast!! Seems fun but tricky

@TheApartmentBrewer

Жыл бұрын

It's not as complicated as you might think. Just pitch it cold, let it rise to whatever temperature it wants to go to, but try to keep it from getting extremely hot (which is honestly unlikely)

@johnburke8337

Жыл бұрын

@@TheApartmentBrewer thanks kindly! I’m really interested in these Belgian strains for the phenolic characters reported in them. Seems very fun

@TheApartmentBrewer

Жыл бұрын

They are! This one can certainly get phenolic as well

Great vid. Can you give some idea of the length of time you found it necessary to condition the beer before it reached a peak?

The dry Lallemand Belle Saison is a great yeast to use for a triple in my opinion. This may seem odd. But that yeast is probably the least “saison-y” of all of them. It’s subtle. I made a triple recently with a VERY similar recipe except for subbing in the Belle. Turned out awesome. Most of the time I’m using the Abbaye yeast. But this gave it a whole new layer.

@TheApartmentBrewer

2 жыл бұрын

Interesting choice! I would expect it to be incredibly phenolic but I haven't used that yeast at all. I do have a packet I'll be using for my traditional Saison brew when I get around to it though

@felipesparks5267

2 жыл бұрын

@@TheApartmentBrewer I thought so too. But then it ended up like a spicier triple than a true saison in flavor.

lol, I thought you were going to spike that glass right at the end there. Nice job!

@TheApartmentBrewer

2 жыл бұрын

Hahaha, I'm sure I would have if it weren't so special to me!

Great video. Just discovered your channel and I'm happy I did. Subscribed! Love Belgian Tripel but have never brewed one. I'm going to try your recipe, but I do single infusion/batch sparge and would like to know what temp you might recommend for that? Cheers!

@TheApartmentBrewer

2 жыл бұрын

Thanks for the sub! If you hold a long and low single infusion rest (148 for 90 min) that should get you similar results. The key thing is keeping the body nice and light

@mikem4984

2 жыл бұрын

@@TheApartmentBrewer Great! I'll try that. Thanks for the quick reply. Looking forward to exploring more of your channel. 🍻

Well done buddy. Absolutely stunning, just seen how impressed you are, then I know its a home run. Next time you're in Europe, please dm me. We have plenty of room, and i'll show you Denmark. Cheers

@TheApartmentBrewer

2 жыл бұрын

Thank you so much! If I make my way to Denmark I'll hit you up!

Hi just tried a small bottle after 3 weeks god knows what it is going to be like in 6mounths time absolutely fantastic came out 9%

@TheApartmentBrewer

Жыл бұрын

Glad yours turned out so well!

What a sexy looking beer AB! Great job my man, You're killing it....

@TheApartmentBrewer

2 жыл бұрын

Much love!! Thank you!

Great Video! I noticed you said that this isn't a beer that you want to pressure ferment. I usually pressure ferment all my beers so I was curious as to what negative effects pressure fermentation would have on this beer! Thanks in advance! Cheers!

@TheApartmentBrewer

2 жыл бұрын

Belgian yeast flavors are generally esters, which can be suppressed if pressure fermented.

Great video! Wondering how you found out the mineral levels in the spring water?

@TheApartmentBrewer

2 жыл бұрын

I didn't. Most spring water in the United states (as long as it's not mineral water) is going to have very low (

Perfect color and MAN, makes me jealous....nearly made this beer but without the candi sugar but opted to not make a 9% beer while I have a 12.47% Dragon's Milk clone...too dangerous. I called mine a "Belgian inspired Pale Ale"...it came in at 5.5% and tastes great. Congrats on the success! Cheers...

@TheApartmentBrewer

2 жыл бұрын

Haha Belgian beers are all about being dangerous!! Cheers!

@cd666

2 жыл бұрын

Interested in the Dragon's Milk recipe if available? I'm already adding this Tripel to my calendar to get bottles in the closet for fall.

Triples have become my favorite beer. My recent one came out great and getting better with time in the bottle. After you chugged the beer you should have taken your sunglasses off and put your face into the camera.🍻

@TheApartmentBrewer

2 жыл бұрын

They really can be remarkable. Also tons of fun to brew. Thanks for watching!

Props to the Franco-Belges Pilsner! Great Malt!

@TheApartmentBrewer

2 жыл бұрын

I've completely replaced using dingemans now haha

I brewed a quad with Abbay Ale Yeast and some reused washed Double Trippel yeast to make sure I was pitching enough. 11.8 % ABV. I secondary fermented for 6 months! I just bottled 5.5 gallons. Sat at 64 degrees. I will give it 2-3 weeks to bottle condition and then sample. This is the longest fermentation I have ever done. Those monks really have patience. I will let you know how it turns out. Maybe we can trade a Trippel for a quad. Cheers!

@TheApartmentBrewer

2 жыл бұрын

The best beers really do demand patience from you! My quad is only at 3 months but it may be good enough to break out on the channel soon. 11.8% is a monster though!!

Please write a recipe book

Hi Steve, I watched it all the way till the end. Also really enjoyed your collab with the clawhammer crew. What I didn't really got from the video is how long you let the beer bottle condition before tasting? I think the conditioning time gives a whole different dimension to the beer, 1 months vs 8 months is not comparable. Wondering what you did and how you go about that in a keg?

@TheApartmentBrewer

2 жыл бұрын

Thank you! I appreciate you watching the whole thing! It was only bottle conditioned for about a month actually, and continues to improve. I bottled half and kegged half

Chea Braj!

@TheApartmentBrewer

2 жыл бұрын

Woah, thanks man!!

Any idea what the Lovibond was on the Munich Malt? I have some light and dark Munich malts and I am just trying to make sure I use the appropriate one the end up with the right color. Can't wait to take a stab at this recipe!

@TheApartmentBrewer

2 жыл бұрын

I believe it was Weyermann barke munich which is on the darker side, maybe 7 or 8?

@TheApartmentBrewer...A quick clarifying question: How does your fermenter both control the temperature of fermentation and measure what temp the fermentation "wants to go to"? I just have a temperature controlled fridge. Given that, what temp would you suggest setting my fridge at for fermenting this beer?

@TheApartmentBrewer

Жыл бұрын

If I were you, I would set my fridge temperature controller to cooling only, and then set it to the max temp you feel comfortable pushing this yeast to. Sometimes it will reach it and sometimes it won't

Rookie questions. During the 1.5 weeks that you were cold conditioning in the keg, were you carbonating? After bottling half did you transfer the other half into a new keg or can you just leave it in the same one?

@TheApartmentBrewer

Жыл бұрын

Sorry for the delay, been taking a bit of a break from youtube lately. I do generally carbonate during conditioning if I can. And I just kegged a full batch, but transferred some from keg to bottle before it was carbonate

Which variety of Hallertau do you use ? Great video !

@TheApartmentBrewer

2 жыл бұрын

This is sold as German noble Hallertau, my best guess is Mittelfrueh most likely

Looks great! Going to try brewing this recipe next! Feel like oxygenation is a must for such a high gravity beer. Do you just open your regulator up fully? Are you using the red bottles you can get from a hardware store?

@TheApartmentBrewer

4 ай бұрын

More or less. Hardware store Oxygen tanks are what I use and I have an oxygen regular that allows me to dial in the flow to 1L/min

@westcoastbestcoast7683

4 ай бұрын

@@TheApartmentBrewer thanks! I just ordered a regulator from MoreBeer 👍👍

Wish I could taste that, looks magnificent. Wouldn't you be alright without oxygen when using drying yeast?

@TheApartmentBrewer

2 жыл бұрын

Technically yes, but I didn't want to take a risk with such a high gravity beer

Mr Apartment Brewer! You have been to Belgium, when will come to Sweden?

@TheApartmentBrewer

2 жыл бұрын

When I can afford it!

What impact would a single infusion mash at say 150 change about this beer? Small amount of less fermentables? Or more?

@TheApartmentBrewer

2 жыл бұрын

More fermentables but likely also less head retention, lacing and more complex sugars. That being said, the lightness of body is one of the most important parts, so a single temp rest around 148-150 for a long time will get you most of the equation.

New sub! Liked 🙏😮✌️

@TheApartmentBrewer

2 жыл бұрын

Thank you!!

Do you know if the SafAle BE-256 Belgian Dry Yeast (Abbaye Dry Yeast) is the same as the Lallemand Abbaye? I'm having trouble sourcing the yeast that you reference in the description.

@TheApartmentBrewer

Жыл бұрын

It's definitely not the same yeast. Safale T-58 is much closer

Hey, I just ordered and used those Cary 375 crown tops to bottle a Tripel Karmeliet clone I bottled last weekend, they look beautiful and they can handle 4 volumes of CO2! Looks like you brewed a textbook winner and I hope it does well at NHC. Tripels are supposed to be simple and light and derive their character mainly from the yeast and you avoided the temptation to go nuts with your malt bill or add spices or other unnecessary stuff. Suggestion for next time - you can consider adding some kind of wheat (white wheat, torrified, whatever) to add some haze and head. Candi Syrup, Inc's clone recipe for Chimay white uses 2.75 pounds of torrified. I like my tripels hazier like Westmalle, Tripel Karmeliet, and Chimay to a lesser degree. Yours looks a lot like Koningshoeven/La Trappe actually, it's a beautiful appearance either way. One question if you happen to see my comment - why Haller and Tett over Saaz or Styrian Goldings for your aroma/flameout hops?

@TheApartmentBrewer

2 жыл бұрын

I'd be interested to see how a little wheat works, I think it add some interesting character. This certainly won't be the last tripel I brew here! I experimented with the German hops this time because I wanted to really compare their character to styrian goldings, which I've used a ton in Belgians I've brewed in the past. I tried out going saaz heavy on the blonde and this time I wanted to check out Hallertau and Tettnang. I know Hallertau is used by several trappists as well, notably westmalle.

@JohnL9013

2 жыл бұрын

@@TheApartmentBrewer I don't blame you for wanting to brew more Tripels. It's my favorite style! Which hops did you end up preferring? I just reread the Westmalle Tripel section in Brew Like A Monk and they mention Tettnang but not Hallertau, but also mention they seem to have a history of switching up their hops and experimenting with different types.

@TheApartmentBrewer

2 жыл бұрын

@@JohnL9013 maybe I got westmalle confused with one of the others, can't remember but I know I read it in BLAM somewhere. I did styrian goldings in my golden strong and that's a nice character, I think tettnang is gonna take the cake for me though for late boil additions in a Belgian beer

@JohnL9013

2 жыл бұрын

@@TheApartmentBrewer Very cool, I am going to try that in my next brew!

How many co2 volumes did you end up with btw? I’m brewing this (or very close to it) the coming weekend. Bottle-bombs scare me and I will just put it in a keg.

Feel free to toot your own horn, making a great homebrew is a great accomplishment!! Well done!! Cheers!!

@TheApartmentBrewer

2 жыл бұрын

Thank you!

Hi, I may have missed it somewhere but what was the batch volume for this?

@TheApartmentBrewer

Жыл бұрын

5.5 gallons

I think I am giving this recipe a try in the near future. How do you think using Briess Pilsen Malt instead of a Belgian Pilsner Malt change the flavor profile? Also, judging from your comments, WLP500 should be the same as the Lallemand's?

@TheApartmentBrewer

4 ай бұрын

It shouldn't be an enormous impact. Might be lighter and less bready. Wlp500 is a great choice for this beer

i have a question about the step mash temps: the timer starts once temp is reached, correct? im using a brewzilla, so it makes the more complex recipes more achievable

@TheApartmentBrewer

5 ай бұрын

Correct!

What app is that you're using to track the specific gravity, attenuation, etc.?

@TheApartmentBrewer

Жыл бұрын

It's the accompanying app for my EasyDens

Awesome video, I have a question what is the temp for the conditioning phase??

@TheApartmentBrewer

Жыл бұрын

Best to condition at lager temperatures, almost freezing

@esamThaRed

Жыл бұрын

@@TheApartmentBrewer noted, thanks for the help

Just double checking, is their any priming sugar used?

@TheApartmentBrewer

Жыл бұрын

I used it for the bottle conditioning only. The kegged part of this beer was force carbonated

I'm brewing this recipe today. Went with Imperial Yeast Triple Double in a Starter; my homebrew shop recommended it for the high ABV. Has anyone entered this recipe in a competition?

@TheApartmentBrewer

2 жыл бұрын

Triple Double is an awesome yeast, I think you will do well with that one as well. Definitely going to express slightly differently than Abbaye, but should still give you a great result.

I made this one today on my Anvil. Used the bag and not very pleased with final numbers but it will be beer. Ended at 1.074. I did not rehydrate the yeast as I saw in the video. I think next time I will reduce my initial volume by .5 gallon. I put 6.5 gallons in the CF-15 fermenter. Too much. I like the concept so we shall see how it tastes in a few weeks.

@TheApartmentBrewer

Жыл бұрын

You might be able to add more sugar if needed. Good luck!

@eddiane

Жыл бұрын

@@TheApartmentBrewer This beer was awesome and it did not stay around long enough to even develop many other flavors or complexity. My son in laws and I had this as our go to beer over New Year. BUT I am brewing it again tomorrow. I will reduce my initial volume by .5 gallons and rehydrate the yeast as noted. Very excited to try it again.