9 Best Of How Long Should A Belgian Tripel Ferment Best Resolution Image. A dry beer Westmalle Tripel finishes around 1009 2P which leaves its flavors exposed. Bottle-conditioned with primary yeast This is from Brew Like A Monk about Westmalle Tripels fermentation timeline and temps.
Ferment at 64F for 2 days. This should be approximately the first week in June in my case. If you rack when gravity is still a few points above final then fermentation will displace the air reducing the chance of.
Belgian yeast give our Tripel its signature flavors of light fruit and spice.
I would keep it around 70 until halfway through fermentation then let it free rise. Add spunding valve around 26 hours post-pitch and continue ferment for 15 days to around 30 psi 80F or so. Temperature is a factor. Brewing it on Belgian soil.