My son’s brewed a Tripel that had had a bell curve flavor.
The first couple of weeks after carbonating the flavor was OK. By the 2nd couple of weeks the flavor was outstanding.
By the next couple of weeks the flavor declined.
Just and 2nd hand brewing observation.
“My son’s brewed a Tripel that had had a bell curve flavor.”
The trick to making a good tripel is to mash two batches and blend them. The first batch keep the temp low enough to get the beta-amylase enzyme producing monosaccharides or short chain fermentable sugars. That will give the high alcohol content of a tripel.
The second batch you need to keep the temp around 158 degrees so the alpha-amalase enzymes produce long chain unfermentable polysaccharides which leave the sweet balanced flavor in the high alcohol beer. That will stabilize the beer and minimize the drastic changes from bottle fermentation.
Step mashing won’t give the same results as the enzyme level in most grains converts starches so fast that the window to step the temp up is too small.