What's Westmalle tripel's % sugar content or is that public information?
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IMO, 23.5% is close enough to 20% as to be indistinguishable.Same could be said for 18.7% and 20%. Would you go 23% sugar in a tripel? I think I got that 20% rule of thumb from you originally Denny. I've had a fairly low level of success on high sugar beers so I've kind of backed off rather than really focus on the process aspects that contributed to my failures.