Brichards700
08-14-2003, 11:42 PM
I just made an attempt at my first belgian trappiste ale. I really needs to mature for another month or two but this far in it is really estery like someone blended a batch of bananas in my carboy. Pretty depressing...i had high hopes for this one. My apartment is really warm and it fermented all the way in about 3 days at about 75 degrees. Way to warm for a trappiste ale. Let this be a lesson to all. I just read that ideal fermentation temp for a trappiste ale is right around 60 degrees. It keeps the esters down. Who knows, maybe time will mellow this flavor out. Has this happened to anyone else? Does it mellow, get worse, or what?