Comments on: On a Tripel Tip

By: Bailey

Bailey — Tue, 29 May 2012 16:49:23 +0000

Kyle — Dominic Driscoll of Thornbridge — mentioned in the post!

By: Kyle

Kyle — Tue, 29 May 2012 16:47:04 +0000

Thank you, Kieran and Bailey. This is a fascinating topic. Bialey, who is “Dominic”?

By: Bailey

Bailey — Sun, 27 May 2012 09:08:53 +0000

Kyle — our ‘bad experience’ with Belgian yeast was a result of pitching too little yeast and fermenting far too warm (a heatwave hit). The resulting beer had an alcoholic sting that was really nasty. What KHM says chimes with what we understand. (Although we don’t understand much — we’re just doing as Dominic and our various books tells us.)

By: Kieran Haslett-Moore

Kieran Haslett-Moore — Sun, 27 May 2012 00:24:20 +0000

Low yeast counts make for stressed yeasts and a higher possibility of unpleasent fusal aromas and flavours. That said sometime brewers intentional underpitch for high ester styles inorder to encourage the yeast to produce spicy fruity notes. High temperiture is often used for this as well, Belgians in particular tend to ferment very warm compared to most traditions. It depends on the strain and what you are going for.

By: Kyle

Kyle — Sat, 26 May 2012 15:40:55 +0000

Interesting about the viable yeast factor. What kind of things does a high yeast count (or lack thereof) influence in the fermentation and/or the final product, especially for something like a tripel?