[Joe Sr.]

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?

[HoosierBrew]

If a little rousing and ramping won't drop it anymore, I'd say it's done. Bet it's good regardless.

[Joe Sr.]

If a little rousing and ramping won't drop it anymore, I'd say it's done. Bet it's good regardless.

Rousing and ramping brought it down 3 points already. 

I'll probably give it another week or so.

I was sort of thinking of a big pitch of 3711 to dry it out a little more.

I should probably pull a sample and carb it up.

[brewinhard]

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.

[HoosierBrew]

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.

Yep, great advice. You're right - getting down to 1.014 from 1.1 is impressive. I like the oak idea to get the drying tannins.

[Joe Sr.]

Thanks.  I'm just sensitive as I got some comments back from the NHC that my saison was too sweet and under attenuated.

It finished at 1.007.

I know, take all the comments with a grain of salt but nonetheless...

[reverseapachemaster]

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.

[duboman]

+1 to the comments so far but I'd give a bit more time, that yeast can slowly eek out the last few points with ramping and rousing!

[Joe Sr.]

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.

[toby]

Paranoia is the worst off flavor.

[brewinhard]

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. 

[Joe Sr.]

Served it on Saturday at a party.  The flavor is much improved.  What's left I will age for a bit.

T'was a rocking party until the waste stack burst.

Three or four guys with cups of 12% beer trying to figure out plumbing. 

We adjourned to elsewhere.

[brewinhard]

Served it on Saturday at a party.  The flavor is much improved.  What's left I will age for a bit.

T'was a rocking party until the waste stack burst.

Three or four guys with cups of 12% beer trying to figure out plumbing. 

We adjourned to elsewhere.

Ouch.  Sounds like a night for plumber's crack visit!