On Mon, Nov 17, 2003 at 11:17:06PM +0100, Tom wrote: > groft sagt: er du stadig på ektrakt stadiet, så bør du ikke > eksperimentere med en tripple.
I don't see why not. It may not be easy to get an exact match to any given tripple, but the general style is wide enough. My old motto "it will be beer anyway" applies here as well. If you use enough extract, a suitable yeast, and a bit of dark sugar, it will end up not unlike a belgian tripple. No reason not to experiment. Mastering the art will take a while, but the sooner you start, the sooner you learn the finer points. I don't like the idea that extract brewers are somehow less real brewers. As "Designing great Beers" says, many award-winning homebrews are based on extracts. Should we all malt our grains too? Grow our own barley and hops? Import authentic Pilzen water? Actually, a tripple might be a style well suited for extract brewing. It gets most of its characteristic tastes from the yeast (and from the long maturation), so malts might be of less relevance. Belgians traditionally add sugars in their strong brews to lighten the maltiness. This is as easy to do with extracts. Yes, a tripple takes for a while to mature, so if you want a good one for Xmas 2004 (or 2005), better start experimenting now! And make some lighter stuff in between, so as to have something to drink. -Heikki -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
