Tripel Update

I sampled the Tripel a week ago, after one week in primary, and the gravity was down to 1.010. That's an apparent attenuation of over 86%, which is pretty awesome. I transferred to secondary in Monday, and afterwards there was still a little bit of active fermentation going on, so it may drop a couple more points.

The sample I drew Saturday still had a lot of yeast in suspension. Rumor has it the 1214 strain is a poor flocculater. The initial taste had that good tripely character, but it was overshadowed by a yeasty/meaty/slick flavor/mouthfeel I attribute to the yeast. I covered the glass and put it in the fridge overnight to let the yeast settle and tasted it again the next day. After the yeast settled out it was quite good. When it's finished and carbonated I expect it will be quite good.

My plan is to bottle most of this batch. I want to put up several 750 ml corked bottles to let age, bottle a bunch in 12 ouncers, and maybe keg 3 gallons or so. I'll borrow a corker from someone in the club, either Matt's hand corker or John's Ferrari. Hopefully the Ferrari.