Brewing a Belgian-Style Tripel | Grain to Glass | Classic Styles

[@peterolsson8857]

Showing the mistakes gives a human, relatable quality to the channel that helps us learn together. Really enjoyed the video, good job.

[@TheApartmentBrewer]

Thank you very much! I try to remain transparent and honest while making these videos and I'm really glad people appreciate that!

[@afhostie]

@@TheApartmentBrewer i find it really interesting. The "here's what you're supposed to do" and "if you make a mistake, don't panic, just do this" i find helps me learn more of the *why* behind the steps.

[@PRH0210]

Massive fan of your work - I keep coming back time and again for fresh wisdom. Thank you

[@timwood8733]

Have brewed your recipe for the Belgian Tripel & managed to wait just under 3months for tasting -Magnificent, and as I used readily available Lallemande Abbaye Yeast, there not too much banana flavour and no alcohol taste at all. Its a wonderful complex unique belgian flavour that makes a nice change from the normal american beers. ----The challenge now is to see how much i can save for 6months to see how it tastes then !!!!! ----Thank you for the recipe

[@ronnyskaar3737]

I poured my first glass of my tripel, kegged for two months, and put on your video. The beer was 8,5 as well! So proud of it. Actually it was my first brew, ever! Cheers!

[@TheApartmentBrewer]

Congratulations on your first homebrew!! I'm stoked to hear it turned out so well, you should be proud of it!

[@ronnyskaar3737]

@@TheApartmentBrewer Thanks. I learn a lot from your videos. They are so interesting.

[@TheApartmentBrewer]

I appreciate it and I'm glad I can help, keep brewing!

[@raddockery9919]

Great video and shows the up's and downa of brewing 🍻

[@ClassicRyder1]

this sounds like a good one, going to have to make it myself one of these days.

[@skizziz]

Another great video. Brewed your Blueberry Wheat recipe. Turned out nice. Might have to try this one.

[@TheApartmentBrewer]

Hey thats awesome! Thanks for the kind words and it is a huge compliment to me that you brewed my recipe! I've still got about half a keg left and it keeps getting better so give it a little age and it will deliver. Let me know if you make this one, cheers!

[@brokentreebrewingco7034]

I brewed an IPA last month that would never clear up in vorlauf. I finally stopped recirculating and then turned around to see my false bottom still sitting on the shelf. haha. Great video, have my tripel fermenting now, can't wait!

[@frankcarey5377]

That would be an oops that we all have experienced while brewing. Funny how you don’t taste that oops when drinking the beer. Brew on.

[@afhostie]

Ever thought about adding spices? New Belgium has a pretty interesting spiced triple. Might be a good compliment to you adding the various spices to that imperial stout which was fun to watch.

[@TheApartmentBrewer]

I like adding spices to Belgian beers but in the year I made this tripel I had made a few spiced beers already and didn't want to keep doing that

[@bumpy-isms]

I've gotta make another tripel, I like the style. Yours sounds nice and interesting not having the big sweetness. Great video and brewing Cheers Steve

[@TheApartmentBrewer]

Thanks Jesse! I definitely like Belgian beers when they arent super sweet. Cheers!

[@CJMSoulier]

Great vid! I’ve been researching my next few recipes, planning for a weizenbock and a trippel on the next ingredient run to the LHBS - I’m going to give your recipe a go! Love the creativity on the temperature controlled fermentation!

[@TheApartmentBrewer]

Ooo I've been wanting to do a weizenbock myself! Let me know how that goes, looking forward to hearing about it. Thanks for choosing my recipe for your tripel! Just be sure to scale it up a bit so it hopefully comes in a bit stronger. Cheers!

[@TedeTVs]

Made a triple not so long ago, I'm excited to see your take on it. Thanks for yet another G2G. Skål 🍺

[@TheApartmentBrewer]

Thanks for the comment! Hope you enjoyed the video!

[@jimbam8590]

Great vid.. i also learned valuable lesson about brewing high alcohol beers and altering efficiency, love triples and have yet to make one, and now its my next brew after watching this 🍺

[@TheApartmentBrewer]

Cheers! I hope it works out for you! Definitely a lesson that's easy to forget after brewing several 5ish percent beers in a row. Thanks for the comment!

[@weisspayne]

Looking at a parti-gyle Triple and Single. That's for the base grain bill suggestion. I might tweak. But it looks solid.

[@bsvyhfffgbfds]

Very informative Steve. Thanks. I am gonna be trying this over the weekend. Couple of things - What would your recommendation for extra base malt be, to increase OG? And I plan to bottle the beer instead of keg. So, any changes? Instead of adding sugar to boil, should I add sugar syrup after fermentation to get effervescence?

[@TheApartmentBrewer]

Nothing wrong with going with a little extra belgian pilsner malt. Definitely keep the boil sugar addition, but prime as usual with priming sugar before bottling

[@seosamhrosmuc]

Great video,I'd like to recommend Yeast Bay's Dry Belgium yeast,It's fantastic. I've won a few medals thanks to it !

[@TheApartmentBrewer]

Thanks! I'll have to keep an eye out for it at the homebrew store!

[@hurcorh]

6:20 when you doughed in lol. So good!

[@TheApartmentBrewer]

Haha mistakes were made! Just signs I should brew more often!

[@1TheLord1]

Haha. When I saw it, I thought "oh, he doesn't BIAB anymore?? " lol

[@TheApartmentBrewer]

@@1TheLord1 Still using the bag, for now haha. Much nicer for cleaning than scraping grain out of the mash tun!

[@depecid]

I was just watching this (as I only just made a Single and Tripel myself) and when your pre boil gravity was 1.38 I thought "how in the world is he going to get this to 8.5% from there?". I'm sure you've ironed out your method, but just curious what brewing software you used? I think my pre boil was 1.053 to achieve 8.8% after 90 mins. Loving the Belgian brews, thanks for the content!

[@TheApartmentBrewer]

Sugar and fermenting as dry as possible! I use beersmith (then and now)

[@AlexGarcia-is9ui]

I know these is an old video, but I had a quick question. What would happen if I used Pale Ale as my base malt instead of Pilsner. I just bought a 25kg bag of Pale Ale but kinda got the urge of brewing a tripel (if it was possible). Great video as always, keep up the amazing work.

[@TheApartmentBrewer]

It's a good question. I think to be honest you'll like the beer that you get, but it will have a bit different flavor than if you use belgian pils. Youll probably end up with a more noticeable, grainier flavor from the malt instead of a softer, honey like profile. Keep the yeast warm and you'll get plenty of esters to make this beer dry out and taste Belgian enough though. Cheers!

[@AlexGarcia-is9ui]

@@TheApartmentBrewer Thanks a lot for rhe response! I'll give it a try just for experimental sake. Cheers!

[@jcinsaniac]

I thought Belgians almost always required decoction? That's why I have steered clear of these thus far. This one looks like one to have a go at making. What did you think of the yeast performance? Was it slow to start or off like a shot and how much trub did it leave behind? Great vid - thanks for sharing.

[@TheApartmentBrewer]

Nope, they really don't require decoction (true for most beer). I really love the yeast. Cant remember anything special about the trub but it did take off quickly!

[@jcinsaniac]

@@TheApartmentBrewer Awesome information. I recently dropped an Irish Red at 1.070 onto a US-05 yeast cake from a beer that I kegged about an hour before...I had activity like never before - the beer was sitting at 1.008 in five days and never moved - I gave it 2-3 days diacetyl and then crashed. I've not used a starter before, but this might make me a believer. Did have double trub making kegging more of a pain.

[@TheApartmentBrewer]

Going onto a yeast cake is always a great fermentation, its refreshing to see activity that fast! Starters make a massive difference but you wont see activity like that unless pitching a high gravity wort onto a yeast cake

[@1TheLord1]

When you knew your OG was low, did you even consider putting some honey or other simple sugar in the fermenter?

[@TheApartmentBrewer]

I would have if I hadn't already put a pound and a half in the boil already. When you start to push past 10% of the fermentables being simple sugars you will get unpleasant off-flavors, which I wanted to avoid.

[@donaldmorrill1636]

Sweating out how my 1st tripel will taste. Forgot to dunk my wort chiller in the boil so wondering if 180 degrees sterilized my chiller.

[@TheApartmentBrewer]

I mean, there is definitely a risk for sanitation, but 180 is usually still gonna kill off most things. Definitely boil it next time though!

[@samuelrybiak4564]

I know this is an old video, but would you explain why you increase the temperature in more detail?

[@TheApartmentBrewer]

No problem, starting the fermentation cooler prevents the formation of off flavors such as undesirable esters or fusel alcohols. But when you ramp up the temperature over the course of fermentation you actually encourage the yeast to continue fermentation (since they become more active with heat) and therefore you can get them to consume more sugar and give you a drier and stronger beer at the end of the process. You just dont want to start the fermentation hot because you can create some nasty off flavors.

[@samuelrybiak4564]

@@TheApartmentBrewer Thank you so much! How much does one typically increase the temperature by over the course of the fermentation? Is it basically the range that is recommended for the yeast strain? Brand new homebrewed here, I find your videos very helpful!

[@TheApartmentBrewer]

Yes, it is based on the style of beer and the yeast strain. So belgian ales like this one will typically be drier finishing and so it helps to do this with them, but an American ale for instance doesnt require that sort of thing. I think a typical Belgian fermentation schedule would be like 65 F ending at 72-75 F. But some yeasts, like saison can go all the way up to 90 F. I'm glad I can help out!

[@samuelrybiak4564]

@@TheApartmentBrewer Thank you!

[@chadtarver3301]

If you can get it up there try Pegasus 9 volt from here in Texas. Man it is yummy.

[@TheApartmentBrewer]

I'll keep an eye out for it. Devil's backbone from real ale was great!

[@nicholasbourcier]

My wife hates when I brew indoors. She says it makes the house stink LOL!

[@JoshuaAdkisson]

get rid of that wife... you don't need that kind of negativity in your life lol

[@afhostie]

Rewatching this again since you pack so much knowledge into these. Does the whirlflock affect taste at all? Or rather, does the clarity affect anything other than the look? You mentioned not caramelizing the sugar by adding it earlier than 10 minutes left in the boil. Makes me wonder if it would be good to do a chocolate caramel imperial stout where you intentionally caramelize it a little.

[@TheApartmentBrewer]

Whirlfloc usually doesn't affect flavor in my experience. I actually intentionally added candi syrup before the boil when I made my Dubbel, so yes it definitely is a great way to add additional complexity in some beers, but I wouldn't recommend it for a stout since the sugar will dry it out

[@tommanning7337]

Nice!!!! When using table sugar instead of candy sugar is it pound for pound trade off???? I made a triple not long ago and also a quad first time making them, wish I would’ve seen this before I made the triple. I called it the triple Lindy a take on the movie Back to School with Rodney Dangerfield lol Looks good man, love the vids!!!

[@TheApartmentBrewer]

Thanks! As far as I know the weight is the same for each. However if you're using dark candi sugar I would not substitute that out since that's important for color and influences flavor too. Hope your brews turned out well!

[@tommanning7337]

TheApartmentBrewer yeah came out (ok) definitely room for improvement. Thanks man I like the videos

[@joroco80]

From the time you brewed this beer to the time you poured your first glass, how long was it?

[@TheApartmentBrewer]

This was a while ago, so I'm not completely sure, but it was somewhere on the order of 2-3 weeks. Keep in mind because I kegged and force carbonated, that sped the process up a bit.

[@itsjavaman]

I thoroughly enjoyed the video. I'm new to brewing, I've got a few wines under my belt. You really lost me at the chemistry of your water. I've heard of mineral content being an important component especially in beer but I've never heard of it broken down like that. You had a book on the table when you tasted your beer. Can you tell me what book that is and any that you reccomend? Are you using Beer Smith? What city and country are you in? Regards!

[@TheApartmentBrewer]

Glad you enjoyed it! Water chemistry is definitely hard to understand at first but it is ultimately worth it. It makes such a big difference! I do use beersmith and the book was Brewing Classic Styles by Jamil Zainasheff - highly recommended book for a new brewer. It has both extract and all grain versions of every BJCP style out there

[@afhostie]

Would it be easier to incorporate the sugar by way of making a simple syrup instead of dry?

[@TheApartmentBrewer]

Probably would integrate a bit faster, but usually it doesnt have any issues dissolving

[@afhostie]

Seems like you add whirlflock to every beer. Does it affect the taste or just the clarity?

[@TheApartmentBrewer]

Whirlfloc has no effect on flavor (outside of removing the flavor that would be imparted by suspended yeast and other haze)

[@kratomseeker5258]

oh wow i didnt know table cane sugar will be broke down to simple sugar after boil. thanks

[@rg58sma]

Why you don't make candy sirup?

[@beckman55]

What's the name of your heating element arm that goes over the pot?

[@TheApartmentBrewer]

The hot rod heat stick. You can get it from brewhardware.com.

[@handicraftmiracle]

Hi.sir I am sufi nitin purander from India. I have questions sir can we put sugar in wort? Thanks regards.

[@TheApartmentBrewer]

You can, but the yeast will have to work harder to break it down vs if you added it during the boil. If you do add it to the fermenting wort, then go with the Belgian candi sugar which is already in its simplest form.

[@handicraftmiracle]

Sir thanks regards Sufinitin purander.

[@brentm4386]

I see that handle of Old Grandad. My guy

[@TheApartmentBrewer]

You are not the first to notice this haha

[@brentm4386]

@@TheApartmentBrewer underrated whiskey in my opinion. Love the channel man and thanks for uploading man!

[@TheApartmentBrewer]

Agreed, believe it or not my barber was the one that recommended it to me! And thanks!

[@brentm4386]

@@TheApartmentBrewer haha that's awesome. In another video you said you listened to brewing podcasts, do you have any recommendations for good ones?

[@TheApartmentBrewer]

I like the beersmith podcast by Brad Smith the most. Lots of good info and I think he does a youtube channel as well.

[@willemvdk4886]

The single is usually called a "blond" (blonde) in Belgium and other western european countries

[@arawnak3022]

I did triple lasr 2 weeks ago , end up with OG 1090 do you think its too hight ?

[@TheApartmentBrewer]

Sounds about right to me! Cheers!

[@DAconfusedZED]

How do you control temperature on fermentation?

[@DAconfusedZED]

Haha you answered right after I typed this.

[@kratomseeker5258]

question: why does PH matter and i thought boiling would make it neutral anyway? or some what.

[@TheApartmentBrewer]

Mash pH has a tremendous effect on the flavor of the beer. If you go too far in one direction the beer will taste bland and one dimensional. Boiling doesn't make it neutral at all.

[@kratomseeker5258]

@@TheApartmentBrewer but neutral is about what you want right?

[@TheApartmentBrewer]

Not exactly. Beer is usually mildly acidic. In most cases, adding malted barley to water makes it more acidic by default, and then fermentation also drops the pH further. Regardless, pH tuning helps make a beer the best it can be, but it's not totally necessary to make a drinkable beer.

[@haydenhollenbaugh3958]

Oof I have done that bag thing before. I get like 1/4 lb in and mentally scream. lol

[@tracyblake9707]

I'll bet your Tripel is deeeeelicious! You way over analyzed it

[@dt2243]

At 23:50 there is a white mass floating in screen from left to right... spooky. Should send that into the ghost adventures crew for a look

[@TheApartmentBrewer]

Maybe the spirits are into brewing as well?

[@dt2243]

@@TheApartmentBrewer why not, they are jealous they can't have your homebrews! Keep up the great vids man

[@atribecalledjudah5436]

Parks?

[@caiotuma6892]

dme

[@chefntoast]

very informative, great job ..... only thing...music was horrible

[@TheMetske]

te lange intro