Ok, so I'm planning out my next few brews. I'm going to make the Brewferm tripel. For those who arent familiar, it's a no boil that you add 500g of sugar to. I've seen suggestions to add corn sugar, candi syrup or DME.

I've also seen something done with tripels where you add that extra sugar in batches during fermentation, to lower the FG and to dry the beer out a bit (to style).

So, with that, what do you guys think is best? Really, i would like to start fermentation as is and add the candi syrup in 2 stages, one @ 5 days and one @ 10 days or so, 14 days total fermentation.

This is really just an excuse to build up some WLP500 for my DNR clone. any suggestions are welcome!!

Do you have any yeast nutrient? Adding it with each sugar addition could only help, particularly since you do plan to reuse this yeast.

Your schedule for adding the candi syrup is pretty good, but you might consider waiting less time between the two additions. Add the first one at high krausen, and add the second one as SOON as it starts to drop.

Also remember to account for the volume of the sugar addition, so don't fill the LBK quite as full as you normally would for this recipe (you only need to account for the volume of the candi sugar, and honestly...it's a pretty small amount, so it won't make a HUGE difference, it'll just make your effective OG and IBUs a touch lower, and batch size a touch higher).

yup, i've got nutrient and planned to use it in the beer at the start, as well as during the additions.

I can move the additions around as needed. your schedule sounds like a better idea. good call on the volume as well.

i also plan to get this going with a starter, it will also have nutrient.

Sounds like the best you can do to make reusing the yeast as easy as possible...some say not to harvest/pitch on the cake of yeast that has been through high gravity fermentations, but I deny that false prophecy, as long as you take the appropriate measures.

Sounds like you're doing all of them.

Definitely keep us posted on the progress!

i've seen quite a few guys repitch on this exact yeast and not have issues until the 4th batch or when they go over 1.100ish. anything under that tends to go down to 1.014-1.008 so I'm really looking forward to both of these!!

the tripel will be 1.075ish and the DNR will be closer to 1.095.

If you don't have an aeration stone or use o2 to aerate, you can also always cheat, and reaerate 4-12 hours in, unless you've already got active fermentation (in which case it's not really needed).

When do you plan to brew this?

prolly mid-march. i have my next 2 batches ready to go, then this and then the DNR. i don't have O2 or a stone. so aerate like normal, pitch, wait 4-12 hours and re-aerate?

Yup. It's a cheat, since you can only get so much dissolved o2 into a solution of a certain gravity at a certain temp...waiting and reaerating lets the yeast start using up some of the dissolved o2, so you can bring more into solution and end up with healthier yeasties.

Just be doubly careful about sanitation and temp control, and you'll be fine.

As mentioned in other posts I've brewed up the Brewferm Triple a few times. A while back D Rock and I were brewing a similar recipe although I'm not sure his was a Brewferm and I think he made additional sugar adds. I haven't tried that strategy yet but I have heard that the candi sugar is a waste of money. Not that there is anything wrong with it, it's just expensive and doesn't do anything that beet or cane or corn sugar wouldn't do.

I'm still debating if I want to make another lager Triple as I did once before to use up the Saflager S-23 I have and make one last lager before my basement floor gets too warm or brew it up in the traditional style with either the Brewferm yeast or some Nottingham.

I'd say try it with the Brewferm Blanche yeast, Fermentis Safale S-33, or Fermentis Safale T-58.

S-33, fermented in your basement for 3-4 weeks should give you some great Belgian-style phenols (though you may want to move it upstairs to finish up for the last week, just to make sure the yeast eat all the sugars they can). T-58 will be more like a hefe yeast, but at those temps will minimize the banana esters, and focus more on the phenols.

And I've never used any Brewferm yeast, so I can't really speak to that.

Alternatively, if you have 'em sitting around, you could use like...6 packs of Mr. Beer yeast, rehydrated.