So, I’ve got a tripel in the fermenter where I overshot my OG a bit. I’ve changed up my process a bit (new grain mill and mash tun) so I’m still dialing it in.
Anyway, my OG was 1.1. It’s sitting in the fermenter now at 1.014. I was hoping for something lower, but I’m not sure if that’s unreasonable.
It tastes good. Maybe a bit sweet, but maybe I’m fooling myself.
Ardennes yeast.
I have no worries about being patient and giving it time, but it seems a little unreasonable to expect it to drop much lower. Any thoughts?
Your OG was 1.100? Man, that is a huge tripel! I am actually surprised you got it down to 1.014. I bet once you jack up the carbonation on it that it will taste drier than you anticipated.
If you are overly concerned about 1.014 still being too high of a gravity you could always add some brett or bottle dregs to half of the batch and age it out for an interesting twist. Or oak half and let the tannins from the oak aging increase the perception of dryness. Or do both to half… oh the joys of home brewing.
There’s nothing wrong with a saison at 1.007 unless it tasted too sweet. It’s common for saisons to reach terminal gravity at that range, especially if they have some munich and no sugar additions. I’d blame those comments on erroneous judging assuming every saison has to reach for 1.000.
1.014 is the upper end of FG for tripel and given your OG I’m surprised you even got it that low. If it tastes right then don’t mess with it.
I gave it a little more time and it finished at 1.012.
The hydrometer sample still tasted sweetish, but when I carbed up a sample that was gone. I wasn’t 100% happy with the sample, but two other tasters enjoyed it quite a lot. I picked up a bitterness in the middle that I didn’t like, but that could have just been yeast. Or paranoia.
The bitterness could also be the 12% worth of alcohol adding to some of the hop bitterness as well. That sucka is gonna need some time to come together.