The Tripel has been racked to its secondary where it will live for a week and then head into the fridge for a week of cold conditioning. I was shocked to find it had fermented all the way down to 1.008! That’s the best attenuation I’ve had yet, assuming I hit my OG which I’m not sure about, practically 90%.
It smells great and tastes good too, all kinds of clove, fruit and not much of an alcohol-heavy flavor at all. Looks like I survived my fermentation temp rise so far.
This one should come in around 9.5% ABV once all is said and done.