I brewed a Belgian Tripel modeled after Victory Golden Monkey. Half the batch was fermented under temperature control, and half was fermented at room temperature both with Mangrove Jack’s M31. I walk through the recipe, the fermentation details, and evaluate the differences.

CORRECTION: I notice I misspoke a couple times toward the end about fermentation temperatures. I said "70" when I meant "60". To push more character for Belgian strains, I will often pitch the yeast at 68F (20C) and then let the temperature rise to around 75F (24C) during active fermentation. For this yeast, M31, I might recommend keeping the temperature in the 66F to 70F (19C to 21C) range during fermentation.

Stamps:
0:00 - Intro & Recipe
4:30 - Fermentation Details
7:56 - Tasting Comparison