comments:
I brew my tripels with a slight overpitch at 18 degrees (hi oxynation and yeast nutrient) and let the temp freerise to 20 degrees (wlp530) and raise to 21 after a week to let it ferment clean. Most of the esters are produced in the beginning of fermentation anyway. This gives me a very nice and balanced ester profile and no fusal alcohol or diesel taste (which you get when you pitch too hot or let the temperature rise too much). Plus it is very repeatable so my triple tastes the same every time. More esters is not always good. In my experience quads can have a much higher fermentation temp and higher esters. I can recommend reading the book “brew like a monk” that goes into exactly this topic. (https://www.amazon.com/Brew-Like-Monk-Trappist-Belgian/dp/093738187X) link is for reference, please buy it at your local homebrew shop or local bookstore. Here is my (winning) triple recipe if you are interested. https://share.brewfather.app/FwN8LZ54BYXUXx