The perk is on. The Belgian Tripel I'm brewing for the Bliss is eructing like an angry volcano, having started only two hours after pitching the yeast.Seven hours later, the fermentation lock looks like a methed-up miniature lava lamp, with CO2 gurgling out at a rate of one burp a second. The krausen is kicking and this one is growing fast; hopefully not too fast!
Here's the workup, more or less in order of inclusion:
Tripel Threat (Belgian Tripel)
5 gal Triton Spring Water
4 oz Gambrinus Honey Malt - Lovibond 20
4 oz Dingemans Belgian Carapils Malt - Lovibond 7.7
7 lbs Briess Pilsen Light Dried Malt Extract
8 oz Maltodextrin
1.5 lbs Light Candy Sugar
1 oz Styrian Golding Hops (Bittering)
½ oz Styrian Golding Hops (Finishing)
20 g Fermentis Safbrew T-58 Dry Brewing Yeast - Saccharomyces
cerevisiae
1 oz Hallertau Leaf Hops (Dry hopping)
UPDATES: 10/16/07: Racked to the secondary.
10/18/07:: Dry-hopped with one ounce of Hallertau loose hops.
10/23/07:: Still fermenting: bubbles in the fermentation lock at a rate of about one every thirty seconds—this one's going down to the wire!
10/31/07:: Bottled!
