Ey up. Im doing a belguim triple at the min and had it in tbe celler at a stable 16ð . Its a little cool but its bubbling away nicely, just after finding out how this will affect the final brew
Ey up. Im doing a belguim triple at the min and had it in tbe celler at a stable 16ð . Its a little cool but its bubbling away nicely, just after finding out how this will affect the final brew
it might struggle to get down to the expected fg, hopefully you've added some sugars ideally candi or at least Golden syrup as that will get you closer to the style. Also at 16 it will take a bit longer to ferment so you'd need to leave it longer than usual. what yeast did you use?
Low temp initially is good for a tripel. If the cellar is 16 it'll probably have got to 19 or 20 at the height of fermentation. You can raise it later to get it to finish if you need to. I've done a fair few belgians at low temps and they come out a bit more mellow but you still get the character with the right yeast. I like it personally.