I was about to make a Belgian triple with my friend and said, "I bet you David Heath made a video on this". Then I was so delighted to introduce him to your videos. He was blown away. I was too, but I'm accustomed to how in-depth and insightful your videos are. :) You are a legend. Thank you for doing what you do for the brewing community. You are a treasure trove of knowledge!
Just wanted to say that I've just tried this recipe and it's delicious. Got an all time high attenuation of 89% which resulted in a 9.2% beer and it packs a punch whilst still being very round in flavour. Definitely a dangerous beer. I used 1 packet of each yeast and it seems to have worked a treat. Thanks David!
I brewed this one just over a month ago and it has turned out really well even though it has only had a month of conditioning in the bottle. There's no way I'll hold on to this for year, at best xmas this year.
Wow, perfect timing David! I had my first Belgian Triple last night, a gift from a neighbour for helping them out, absolutely loved it, so thought I'd look into brewing one, then you popped up with this..... spooky eh lol.
Hey David, I'm a huge fan of you and your sharing of home brewing knowledge and experiences, and a frequent viewer of you videos. I mostly watch the non product specific videos you post. The videos I love the most is "Recipe Writing Brewing & Style Guide" like this one. I think the format here is perfect, both interesting and informative, I love the start with the history of the style and afterwards the BJCP tasting notes. But the best part is 6:29 where you show which ingredients are adequate for the style and you tell how they contribute with flavor, aroma and so on. I've found a lot of inspiration and gained a lot of knowledge about ingredients from these videos. But it seems like a awful long since you have done a video like this. I hope that you in the future will do more videos in the same format as this, as I don't enjoy the videos where you only show a recipe in Brewfather and brew day footage as much. Best Regards Simon Sand
Hi Simon, many thanks for your feedback. I have had all sorts of feedback on the format. I then did RU-vid analytics and found that certain sections like the recipe writing and BJCP were skipped by a lot of people. I also found myself having covered a huge amount of styles with such videos already. So I started to not include these sections and present new recipes of mostly styles that I had covered previously.
Thank you, you are a gold mine for us! Your London Pride, Irish Stout, Czech Pilsner and Courage Directors recipes are on my regular brew days! May I ask you and I'm pretty sure l'm not the only one, an Orval guide recipe one day, the way they add bacteria to give this sourness and complexity to this beer is fantastic!
Thank you :) Orval is one of my favourite commercial beers. I have tried cloaning it myself and I've tried recipes from others. Sadly nothing has come even close yet.
Many thanks David for sharing this recipe! I brewed it recently and went the bottle route. I just opend one up after two weeks in the bottle to check the carbonation (and to satisfy my curiosity). It already tasted great, remided me of a La Trappe Tripel! I can't wait to drink this in it's prime. Cheers!
I made an American Amber ale with confermentation Imperial Kevik and WLP-001. The difference was I added the WLP-001 in the secondary fermentation after 5 days at 80°F when I noticed the gravity wasn't down to where I wanted it, and the ambient temperature (in the home brew shop where I help out from time to time) had dropped to below peak conditions for the Kveik yeast. It dried up nicely after a few days and was delicious after 2 weeks keg conditioning!
You sir, are a legend. Brilliant video. Thanks for doing it. A font of knowledge as always. I’m quite new to brewing and Belgium beers are my favourite style, so with this guidance, I can’t wait to try one. 👍
Many thanks Carl, much appreciated. It has never been easier or faster! Go for it. I covered Dubbel recently also and have Saison coming pretty soon also.
Your a legend David. Ive used several of your recipes ever since finding your channel and these magic style guides. I must say, there is little love for these styles in Australia, but i love the english and belgian lagers and ales. This one, has been added on the next run. Thank you!
Have you tried the MJ Kveik yet. I've just brewed your American Pale recipe and used the MJ Kveik at about 32 degrees and it's fermented all the way to 1006. Impressed with it
Yes. Mangrove Jacks yeast is rebranded Lallemand yeast. Some of it has its own formulation but it is the same strain, including Voss. Yes it really is great stuff :)
Awesome video. I think I’m ready to try my first tripel this week. If you get a chance to read this comment David, could you tell me if you just pitched the dry yeast or did you make starters to handle the higher gravity?
Hello David. Quick question, would you recomend making two starters, one for each yeast, to get half of the cell count in each and then pitch both; making a starter just for the belgian yeast and pitching voss dry or other method for a larger batch. I've been watching your videos sinse i started brewing about two years ago, you are a inspiration and a keg full of knoledge. Here in Brazil the yeast is a very costly ingridient and I brew 32L batches, so I usually buy justo one or two packets and make a no agitation starter with part of the wort while the rest gets to fermentation temperature in the fridge (35C+ in summer). If i use only dry it will probally be over 50% of the beers cost.
Great to hear, many thanks. A starter for each would be best. You want each yeast to have enough cells to ferment the batch as a precaution against sticking. I have had this myself, so protect against it as the Voss will start first and the Belgian yeast can lag.
Great video; getting thirsty even it’s early in the morning! Cannot wait to try this recipe and/or partly apply your suggestions (co-fermentation with Kveik)!
Liquid yeast is different. Then you will want to help this along. Personally I make a starter and add this when it is either still active or shortly after, this is often enough for homebrew batch sizes.
Hi Davi, nice video as always. I have a question: I've read that Mangrove Jack's do not makes its own yeast, but packages the one supplied by differente manufactures. Are we buying the same Fermentis/Lallemand yeast but with a different name?? Thanks!
Great video and David, I think I have to add yet another of your recipes that has a very strong potential to become one of the beers I will have on tap in my keezer. I already have Czech Pilsner, Verdant Stout and Pineapple Mango RAW IPA ( that one is seasonal). 🍺😀👍 How about making a Russian Imperial Stout as a co-fermentation recipe to share? 😀
Love your videos! As a lover of Belgian beers and beginner of homebrewing with a BIAB setup, could this recipe ferment only in room temperature 21*C? Cheers!
Hi David, thank you so much for all of these instructive videos. As a brand new brewer, I am a bit confused about the 42 grams of yeast you suggest adding to the 21 liter batch size. It seems like a lot to me. Could you explain why you add 2 packages of 2 varieties of yeast to this?
Hi Daniel, The problem here is when one of the two yeast types lags and you can have a stuck fermentation. It happened to me more than a couple of times, so the extra yeast is to be sure that all goes well.
Looks great I definitely need to brew this. I loved you used the Saaz hops. Thanks for your time and effort, just love this beer style 👍 Edit # That was a lot of yeast for a beer with an OG 1.078 😊
Many thanks Allan. Yes it is. Technically less should work, I just found this to be unreliable on occasion, hence the suggestion to pitch more to avoid issues.
Hello david, thanks for all your for your great videos. I m learning a lot with them. i ve been brewing for a 1 year a half and wanted to brew a belgian beer. Most of the beers are over 1065. In this case i read or saw that you had to insert pure O2 in the wort so that the fermentation starts well. for this beer did your add some oxygen in the cooled wort and if yes did you use a oxygen wand? and what oxygenating material do you advise with a plastic fermenter. Do you have a video on this? I will probably try this recipe as it looks delicious 😋 cheers and thanks for the help
Can’t wait to try this recipe. Thanks for the video. Top notch. Question though, after you burp your corny keg 3 times, do you let it get to a certain psf for the 1 month storage or do you burp it and not add more CO2? Thanks.
Hi David, Love your videos - I always get keen to brew when I see you in action! I think I'm ready to give this one a try, I have been brewing IPA styles for 1 year now and keen to try something a bit more complicated! With the aromatic and biscuit malts, do you suggest substituting either of these for the Cara Munich/Vienna or reducing the Cara Munich/Vienna and making up the bill with an Aromatic or Biscuit? Also, I obsess about oxidation and do all my beers under CO2, from reading below for best results it looks like I can ferment naturally for 4 days, and after racking to keg for conditioning, I need to condition under CO2 and it is best to do so at room temp, then force carbonate? 🙂
Hi, great to hear. If you can avoid any subbing then that is really for the best. With carbonation you will really need to refrigerate to get good co2 absorption . However, ale conditioning is best at 14 deg c. Do this first then carbonate. Do purge the keg with co2 first though to protect it 🍻🍻
David, great video as always. Given the recent videos addressing co-fermentation, I was wondering if you plan on updating your quadruple recipe with these recommendations?
David you are the rock star of all things beer. I’m going to try your triple recipe. It’s one of my favorite styles. The Kveik works very quickly especially at higher temps. If I wanted to allow the M31 to be more dominant would you suggest allowing it a 12 hour head start?
Hey David! I really appreciate your videos. Very informative and welll made. I would like to know about re-pitching the co fermented yeast or dropping a second batch on the yeast cake? Cheers!
Hello David, once again, amazing video. I have a question about yeast quantity, 4 packs (40g) of yeast seems soooo huge to me. After scaling it to 23l, it makes it 2,5 packs (25g) of each yeast, why is this recipe going for that much? Is it because of co fermentation or high ABV? Cause I saw many recipes pitching only one or two packs for 23l batch with apparently good results. I'm curious why. Thanks a lot for your work
Hi Amaud, yes this is a precaution due to the co-fermentation and that the different yeast will not start together. I have had some issues which this resolved.
@@DavidHeathHomebrew Real nice thank you. I know Voss kveik is pretty neutral but is the taste not too yeast dominant ? What is for you the main difference in taste between this co fermentation and just two m31 packets?
My favourite style! Thanks a lot for this video David, I certainly plan to brew this soon. Sadly here in Portugal I don't have access to lallemand yeasts atleast the kveik ones, eventhough I think we have some wine varieties around, because it's Portugal. So with that being said, do you think a fermentation with only Mangrove Jack's Belgian Tripel M31 would be good too? And what about the fermentation profile (temps) and the number of packages used? Maybe I could do a yeast starter with a M31 and that would be enough. Really appreciate your contribute in this videos and in the answers you give to everyone. Cheers!
@@DavidHeathHomebrew Thanks I have just checked and I have it on my local brew store, M12, it's out of stock but I will ask them when it'll be on stock again. Again, really appreciate your help! When I finish my beers I will come here to tell you how it went. Thanks
Your recipe guides are my favorite brewing videos. Hey David you mention that Aromatic malt is also known as Melanoidin, have you use Castle Malting Chateau Arome and Chateau Melano, they seem to separate them, do you know why? To my taste their Melano is very malty and easy to overdo while their Arome is more subtle.
Thank you, that means a lot to me :) Yes, there are various different variations out there of the same family of malts. Personally, I really like Melano :)
Thank you thank you! Really enjoyed this video. Super enticing to try a brew like this for myself. Question for you is how do you prepare the yeast? Two separate small starters? Combine into one starter? Or no starter at all?
Thank you Mark, great to hear :) No need for any starter, just add the dry yeast to your wort during transfer to your fermenter and then rehydrate it with the wort as shown in the video.
wow! awesome as always, seems like this will be the next brew! quick question though, when you leave it in keg to condition - do you add any pressure? also once a month has gone by, do you transfer to another keg and then add pressure or just add pressure in same keg?
Thanks Anton. Yes, I added 12 PSI of pressure, burping it 4 times to ensure it just had CO2. No need to transfer it, just hook it up in your kegerator after conditioning.
@@DavidHeathHomebrew just to double check, transfer to kegg, add 12 psi. burp it a few times, leave for a month or so then just hook it back up and good to go?
Nice video. I am researching Belgian styles, particularly Trappists, and have a question about your water profiles at 7:30. My question is where you got that data. The Westmalle looks similar to that in Brew Like A Monk, but the Cl and SO4 look at little different.
Well, your recipe is very similar to our recipe and supplemented with the earlier tips we should be able to get close to perfection for this Triple on our next brewing day. We'll let you know! Thanks for all your good work!
Hello David, thanks for the amazing content as usual! My co-fermented Tripel (Lallemand Kveik & BE256) is about to be transferred to keg but my recipe has no simple sugars, would you recommend to carbonate by priming or CO2? Thank you!
I brewed a Belgium Quad a couple months back and included oak cubes from a bourbon in each bottle during conditioning. It was delicious. Have you tried doing something similar? Now that I have a keg system set up I may try this same method in the keg. Thoughts? Thanks for another great video sir.
Thank you. Yes, I've used oak in various ways from casks to recently a foeder (series of videos coming on this) plus oak cubes and oak sticks for bottles. I really love that extra dimension that these bring to an end beer. I have a saison on oak right now that will be featured in a guide.
Great Vid David! If you did yeast starters for both dry packs of Triple M31 and the Kveik, could you reduce the 'payload' and just do one pack each? Thanks!
Many thanks Tim. You might even find that just one packet of each is enough, I just found it to not be 100% reliable. Certainly you could add both packets to a starter, though I have not tested this as I want to keep it simple for people.
Hi David! Thank you for sharing this with us. I have a newbie question: What do you consider cold room temperature for conditioning and what's the best temperature for bulk conditioning?
Thank you so much for sharing, looking forward to co-fermenting my next beers. Will let you know if I find out something interesting. I was always curious and a bit frightened by adding simple sugars to the mash, what are your thoughts on this matter? How much would you add at maximum? Cheers!
I am glad this inspired you to try this. Please do report back on your findings :) Simple sugars have been used in both British and Belgian brews for a long time now, it works :) I suggest not going past 20% of your fementables with sugar. This is where the end beer can start to taste wrong, in my opinion.
Hi David, what was the serving pressure (oww what a great pour!) and beer pressure/carbonation level? I became a big fan of your channel latelly, thank you for the awesome content, cheers!
Hi David, great video, thank you for sharing. Going to make this recipe with the only change in size reduced to 16L. Will end up using two packs of m31 and one voss. I will end up bottling, so do you recommend racking to a carboy after 10 days and leave for a month and then bottling? I assume I will need some bottling yeast after this time?
Hi Dan, sounds good though you will probably be just fine with one pack of each yeast. Chances are that the yeast will be ok after just a month but using some CBC-1 will not hurt at all to be sure.
@@DavidHeathHomebrew thank you David. Ok, I might just pitch one of each. I noticed you carbonate to around 2.5. Isn’t Westmalle carbonated to 3.4 ish?
Great video packed with crucial information as usual! I'm planning to brew this style but I want to add cherry (either fresh fruits or extract, not sure yet). I'm trying to get a nice balance between sweet and sour (from the cherries). Would you have any suggestions when it comes to mash temperature, malt bill, yeast choice, or anything else? I think I'm probably gonna go with a yeast that has a clean profile like S-33 or WLP570, and maybe mash between 67C and 69C with my BIAB to have more non-fermentable sugars. What do you think? Cheers!
Thank you. You could use this recipe with the Cherries and use a mash profile at the higher range with the yeast you mention. If you co-ferment with kveik then this will speed up the conditioning hugely too. The area of experimentation will be how many cherries to add for the best end result. I would suggest some small batches to test this before upscaling.
@@DavidHeathHomebrew Thank you for the quick reply and your suggestions, I'm gonna do just that. You're really taking care of your viewers answering all our questions! Cheers to you and this great channel :)
Hmm interesting. These days I have certain styles that I feel that I must cover, like this Tripel for example and it gave me the opportunity to present my findings for co-fermentation also. Then there is the element of videos that I do because there is high demand. My latest video that covered the Irish red ale style is one of these. This is all put to a vote within the channel facebook group. I will be holding the next vote in probably a month or so. By all means put it forward and lets see :)
I have tried both and then some. Technically half packs should work, I just found this to be unreliable on occasion, hence the suggestion to pitch more.
Thanks David! I realy waited when you will give us this style recipe :) Im already preapring my equipment :D Could you tell me when its the best to drink after fermentation end? As I read some people start drinking after year or smth.. Whats is your expierence?
Thanks. If you follow my co-fermentation method then for my taste it is ready in 4-6 weeks but continues to improve for a week or two more. If you go with just Belgian yeast then 6 -12 months plus.
Hi David, thank you for sharing your knowledge, I’m 3 brews in and have learnt so much already from watching your videos. I’m currently fermenting a triple that suggests fermenting for 14 days then cold crashing for 28 days. When I come to bottle do I need to add any more yeast? Or is this of little use? Many thanks, Rob
Hi Rob, cold crashing for 28 days? This is usually done for up to 3 days. There is really no need for more. If you bottle after this then no need to add more yeast, just sugar for carbonation. If you used just regular Belgian yeast then you will need to wait for quite some time before it conditions into a prime state.
@@DavidHeathHomebrew thank you for replying. Ok, so I’ll cold crash for 3 days then, I used Wyeast Labs Belgian Ardennes 3522, how do you think this might carbonate? 2 weeks/4weeks? All the best, Rob
Research in recent years has found that when pitching dry yeast from the sachet it is best to make this minimal. You will reduce lag time but this is not the best thing for yeast health. So all I am doing is splashing the wort a little during transfer into the fermenter.
Is it coincidence, or is it we all like Belgian styles😄 I am brewing a Tripel this Tuesday, and I plan to use some Munich, Cara Clair and tiny bit of Melanoidin malt beside the Bohemian Pilsner.. Did you have experience with Cara Clair? Does it leave a lot of sweetness from unfermentable sugars?
@@DavidHeathHomebrew I saw the Cara Clair in my homebrew supplier, so just wanted to give it a try.. Hopefully it turns out good🙏🏻 Thanks a lot for sharing your knowledge..
Brewed today, OG1084.. Pitched M31 only, even though I have the same Kveik in my refrigerator, I am keeping it to co-ferment my coming Quad.. Happy brewing🍻
Hey David, thanks for the video/recipe! I brewed this up two days ago pitched yeast and dropped it in the ferment chamber to hold around 77F. I missed the SG by a bit and mine came in at 1.076 to start. I Checked in on it this morning and I’m already at 1.009. This seems typical for the Voss, But is this what you experienced as well? I still plan on letting it sit in the yeast for the planned fermentation schedule.
Yes, this is because I had some issues with halving this almost half the time. You could try 1 pack of each and see how it goes :) Technically it should work.
Thanks . can you please give Hard Selzter a go ? many people field with Hard Selzter becouse it's basicly a sugar wash and it's hard to get fermentation going. it would be great if you gave that a go
Good Timing! I currently have your "Triple Treat" in Fermentation. It's the first belgian beer I brewed and Iam very excited. :) Would you recommend limiting the boiltime to 60 min for all beerstyles, also for the ones with an 100% Pilsener maltbill? What are the benefits and downside of a 60/ 90 minutes boil? (Maybe an Idea dir a Video? ;))
Thanks Marco great to hear. Malt has changed great in recent decades. There is no need for a 90 minute boil. I covered this in more detail in this video:- ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WVC9qV7Wyrs.html Some brews are fine with 30 min or no boil at all :)
@@DavidHeathHomebrew Thanks for your reply! :) A short Update: Iam currently drinking one of the "Triple Treat"s and it is truely a great recipie! I will surely brew ist again! I also brewed my last batch (a Amber Ale) with only 60 Minute boiltime and couldn't figure out any difference to a 90 minute one. No DMS, nothing. :) Thx for sharing this time saver!
Just a little update: I brewed it around 8-9 month ago and let it mature till Christmas (with a monthly check, because I was too courious ;)). This was one of my best brewes so far thanks to Davids recipie! I distributed it between my Friends as a Christmas Gift and they we're amazed too! Letting this beer mature so long surely helps and pays off! I will re-brew IT soon an let it sit again for 8-9 month. Thank you for shareing this one David! :)
I've decided to have a go at this having enjoyed Trapiste beers in my youth. Wonder if you can advise as to how diligently to stick to your suggested fermentation schedule/when you'd start ramping up. I ask as, having only pitched the yeast 48 hours ago, I'm at 90% completion (I'm using Brewfather with a linked BrewBrain floaty hydrometer), the krausen is dissipating and the beer has started to clear (only about 5mm at the top, but it's started). I'm pretty used to quick garments and my gut is saying to start the ramp now, but thought I'd pick your brains with you having probably forgotten more about brewing than I've learnt so far. Ta.
I find the flaked maize flavour stabilizing characteristic fascinating. Can you help elaborate more? Can't seem to find any one online explains how so.
Hi Edgar, I add all this information to the video description section underneth the video on RU-vid for all my videos. This is easier to see on a computer rather than a mobile. This one is as follows:- Fermentation Profile 25°C / 77°F - 5 days - Primary 28°C / 82 °F (3 day ramp) - 5 days - Primary Pitch M31 & Voss at 25C raising to 28C over 3 days after day 5.
Do you think that 1 packet of Voss Kveik and a 2 L starter of M31 would suffice on this? Seems almost a little excessive to use 4 packets of total yeast.
Quick question regarding bottle conditioning of this style, if I may, is the alcohol content too high for traditional priming sugar in a bottle? I watched your video on Kviek yeast often requiring additional yeast for bottle conditioning and thought with the high alcohol content, the yeast may struggle to restart and carbonate as effectively. Belgian triple is my next brew.
A have a quite similar Brew in my fermenter. Using M31 and Voss harvested six months ago. I started without pressure but only at 18C. Would you suggest to raise the temperature fast to approx 25C for more flavors from Voss. Or should I raise just slowly 1C/day? Wouldn‘t the high temp harm the M31?
Great to hear Frank. I suggest going slow. You want the esters from M31 and these need at least 3 days to form. If you go straight to 25C then the voss will ferment this out too fast to do that 🍻🍻🍻
@@DavidHeathHomebrew Thank you very much for your kind response. Much appreciated! Luckily, I had similar thoughts, so I already started to raise in 1°C steps. My fermentation is shared at brewfather with ID k95EeR8hM7GQOL. (No full URL due to automatic RU-vid comment deletion.)
Hi David, I'm planning on doing this recipe soon, however I've just done your Belgian blonde fermented with m31 and Voss kveik! It fermented down to 1.002. How low did the tripel go
Hi David, I’m finally go to brew this triple over the weekend. One question, I will be kegging the beer and once I transfer the beer from the Fermenter to the keg, I usually fast carb it the same day, and generally is ready to drink the following day. Do you recommend although it will be carbonated letting the beer sit in the kegerator for one month to condition or will it be ready to drink sooner? I know it will probably get better over time, but is it possible to drink it sooner?
With a beer of this strength I would transfer it into a keg but store in at 10-15C for at least a few months. The work around is to co-ferment with kveik to avoid the conditioning time.
@@DavidHeathHomebrew Thanks David, I do intend to co-ferment with Kivek and M31 yeast per your recipe guideline so with that being said, how long would you recommend I condition in the keg?
Hi David, I’m on my second batch of this beer and I have to say it is extraordinary! Love the complexity yet fast fermentation. Thanks for the recipe and I’m a huge believer in co-fermentation now.
David, I’m most interested in a GrainFather 30. I’ve been using a 3 tier gravity system for many years but wish to move inside now with minimum footprint. I’ve noticed you use a false bottom which is confusing me. Doesn’t the mash tube take the place of the false bottom? Is that an add on or is it standard for the system? Thanks
GF supply a small tube filter rather than a false bottom. The false bottom is a product made by Kegland. For more details check out this video:- ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dwUptHvFK78.html There are follow up videos to this one also.
You certainly can Jan. You will need to make hop changes to compensate. This video will help you, if needed:- ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Vv-bU757E7w.html
Hi! Thanks for the videos and all the infos! I tried this recipe, just scaled to my equipment, 60L batch, using Brewfather. I followed the recipe step by step. Now I am in the middle of the fermentation part: it started really well and in the first 24h there was a high activity with a jump in SG of 40 points (1.080 to 1.040) but now it is stuck there and there are already 4 days, with minimum to 0 activity. Do you know what could be the problem for the stop in yeast activity and incomplete fermentation?
Hi, this could be yeast health or other factors. I would suggest making sure that the temperature is warm enough and if realistic try increasing it. Also give the fermenter some gentle rocking to rouse the yeast for some minutes periodically. Usually this will get things back on track
David I’ve added your triple recipe into my brewing calculator and for me to achieve 30 IBUs it says it will take 8 oz of Saaz at 3.4 AA with a 40% utilization. This seems like a tremendous amount of hops for a Triple. What do you think?
This recipe does require quite a lot of hops because it uses Saaz for all additions and Saaz has a low AA%. You could use magnum for the bittering hop but personally I think it is better as all Saaz from a taste perspective :)
Hi, You will need to be able to ensure that any oxygen is removed. Pressure vessels like the fermzilla make this easy. It is also good to remove the trub first also if possible.
@@DavidHeathHomebrew this guide I know from your video :) But as I tried westmalle tripel it looked like realy much more CO2 volume. Usualy I do 2.5 for all my beers except stouts :) So in this video your beer was aprox 2.4? :)
