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Carb level on a Tripel

So I am getting ready to bottle my Belgian Tripel tonight and have been looking to see what the proper carb level should be. I see that optimum range is 1.9-2.4 volumes but I have seen a couple of recipes that call for 3-4 volumes. For those of you who bottle/have bottled tripels what level do you prefer?

I like them effervescent, so 2.5 or slightly above. Maybe try a few commercial examples (Chimay, Victory Golden Monkey, or even Pranqster, which I believe is technically a BGSA) and see if you like them before you commit to carb level on your batch (especially if you are bottle conditioning). You can research, but I would guess they are around 2.75 volumes.

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