I’m confident this will turn out to my liking. I’ve not rated a product from MoreBeer yet as it seems they always ask during the time the batch is still either fermenting, in a secondary or conditioning. That said, I’ve not had a batch turn out poorly so am confident this one will be as good as the others. First time with the Belgian so looking forward to it.

I don't know why D. Heinz had trouble with his batch. I even added an extra pound of Pilsen Light DME, which kicked my O.G. up to 1.090, and it eventually fermented down to 1.014 after 4 weeks in primary, for a whopping ABV of 9.98. And that's with a single packet of Safbrew BE-256 yeast. Color was a little more golden than a typical tripel, but I don't care too much about what my beers look like as long as they taste good. This one had a little residual sweetness to it, which I also like. Not the "perfect" tripel perhaps, but very easy to make and mighty tasty!

Fermented this with Belgian Ardennes from wyeast and it came out beautifully

This was my first home brew & still is one of my favorite brews. I've made it several times over the years & both my wife & I treat it like gold rationing it as it gets near the end of our supply. I like to leave it in the secondary for a month or more to let the true ester flavors develop. I've also held back the second hops addition & used it to dry hop it which turned out amazingly.

good recipe, had that classic cardamon after taste. Very good.

I brewed this kit in August '17 and had great results. I deviated slightly from the instructions by leaving the candi sugar out until fermentation appeared to have peaked (roughly day 3). By letting my yeast (a huge starter of Wyeast 1214 Belgian Abbey) work on the maltose for a few days before introducing the sucrose, I got this brew to ferment down nice and dry (my notes say 1.007 but I am still dialing in the correction factor of my refractometer) with just north of 9% ABV. I kept my fermentation temps right at 76 degrees F (the highest temp recommended by Wyeast for that strain). I love the esters thrown by that yeast. The final product is warming and taste very "european" like it should. Color ended up being a wonderful copper tone. This kit is a testament to the quality and variety of modern extracts! With 5 months or so in the bottle it is only getting better. I'm going to nurse this one and try to make it last a year or better and just savor its evolution. CHEERS.

The best tasting beer I’ve brewed so far out of 10.

I have to say that after getting into brewing again after a 20+ year hiatus I'm amazed at how far homebrewing has come. When I racked this into the secondary after 14 days I had enough to put fill a 2L which I carbonated with a carbonator cap. 3 weeks after brewing and this is a really good Trippel. Fruity, sweet and finishes dry with a slight alcohol finish. I can't wait to see how it mellows with a little aging. I pitched at 70.F with WLP 530, the yeast was a few month old and I'd forgotten to make a starter. I repitched with a fresh starter of WLP 510 24 hours later. Ramped from 70.F to 75.F over 6 days. O.G. 1.076 F.G 1.011 ABV 8.8 %I think after 2-3 months of finishing this will compete with the best commercial examples of the style. Doesn't hurt that it's about 1/2 of what I'd pay to buy this either.

well just had two bottles to sample. Brewed it early this July and bottled two weeks ago and it was great.so now it will sit till turkey time. by then it will be my master piece. got to order this kit again , try and be a fan of the trippel.

Nice kit, easy to do. Just take it easy while you're drinking it.

For Belgian beer fans, this will trippel will make you smile. Let it rest for several months after bottling if you can wait. Not too sweet with hops just right. I will brew this again.

One of my favorites! Produces a great Belgian that won't disappoint. I've found that bottle aging for 3-6 months makes it even better, it will be hard to wait but it's well worth it.