1.014 Tripel

[Ozwald]

again and again and again and again and.....

... and now I'm going to be singing 'I Love Cats' all fucking day. Thanks

You are totally fine with a 1.014 FG. As stated above once you carb it well (3-4 vol) the body will taste even drier and should put you right where you want to be. I would call it a success. If you want your tripel drier next time, you could always mash a little lower, or consider increasing the percentage of simple sugars.

I'll agree with carbonation. If it's being tasted pre-carb, of course it's going to taste quite sweet. Between the carbonic acid & massive change in mouthfeel, it's going to taste much drier. If it's also being tasted at room temperature instead of serving temp, that's also going to add perceived sweetness. Not knowing your recipe or mash schedule I'll have to work off from experience & assumptions, but I don't know if a lower mash temp is going to help all that much (if it even needs it after chilling & carbonating, but for the sake of discussion). With a reported ADF of 83.4%, fermentability is definitely not the issue. Depending on the mash schedule, knocking a degree or 2 off a single infusion, adding a step to a single infusion, or slightly adjusting a step mash temp could be beneficial, but with the presented information I wouldn't make any changes more than 2 degrees unless adding a step. (For what it's worth & without knowing all the other information, I'll climb out on a limb & say I'd personally be experimenting with 148-154, no mash out & adjusting from there. Of course that's just subject to my knowledge/experience with recipes in that style & making a lot of assumptions).

Either way, if it's not chilled & carbonated it's not going to taste how it's supposed to. That's with every style, but even moreso with those fizzy Belgian styles. Also to keep in mind it started at 1.084. There's a ton of sugar there & fermentation doesn't exactly make it disappear - it can be a lot drier according to numbers & it's still going to have a lot of alcohol sweetness amongst other non-sugar based perceived sweetness.

And I like to run. (Damn you Snowcapt)

[TimmyR]

Great input. Worthy of note was I doughed in to hit 140F. Then raised to 149F for 60min rest. I doughed in low and decided to ease it up to 140F. I have a direct-fire MT with a pump for recirc. I have reason to suspect my outflow thermometer was wacked and I may have mashed higher than measured. I've since replaced that thermometer and it is in line with my others.

Thanks. I'll keg, carbonate and consume.