Triple Double
| Brand: | Imperial Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Comparison | Compare with other yeast |
Description
Classic high gravity Belgain strain for Trappist-style ales. The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slower than normal fermentation. This strain is very alcohol tolerant, so don't be afraid to throw high gravity worts its way.
#alcohol-tolerant #belgian #esters #fruity #high-gravity #low-phenol #abbey
Brewing Properties of Triple Double
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
12% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
74-78% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
65-77° F (18-25° C) |
Comparable Beer Yeast
If you cannot find Triple Double anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Triple Double
These are the most popular beer styles that make use of the Triple Double yeast:
Belgian Tripel, Belgian Golden Strong Ale, Belgian Dubbel, Belgian Quad, Trappist Single, Belgian Dark Strong Ale, Blonde Ale & Belgian Pale Ale
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