Too much trub

Rack from above the trub, slowly lowering the racking cane as you get to the end. As soon as you see the color in the tubing changes, stop the siphon.

 

let the trub settle for a longer time, age on a tripel will only help the beer

 

Try not to move the secondary shortly before racking. Try to move it to where you are going to rack as soon as possible.

 

you can place a wedge under one side of the bucket. allow an hour or so for the trub to slide to one side. rack from the high side.

you still can't place the racking cane all the way to the bottom.

if you use a valve, ditto. but have a pot available to discharge the first few ounces of gunk. don't move or disturb the bucket throughout.
Cheers.

 

This.

I lightly tilt the bottling bucket when I start to see the trub, to get the beer away from it. But like VikeMan said, once the color changes, abort mission.

 

I know it's not the specific question you asked, but you are rushing things way too much. If you have a decent OG gravity tripel going, you should let it sit in primary longer. Next time, go right from primary to bottling if you need to, but maximize the time it gets to just sit still and settle out. That's the only way to get reasonably clear beer, although I personally believe this style tolerates some cloudiness on a young version.

A couple of weeks left in primary would have been fine if you need to bottle on Sunday. That said, it will certainly not be terrible because of this. Good luck!

 

Racking to the bottling bucket and then letting it sit for a while wouldn't hurt it as a primary to secondary transfer, but if you have already transferred the beer out of primary, most people like to avoid subsequent unnecessary transfers. Each time you transfer, of course, you lose some of your total volume of beer, and you also expose it to air, which will cause oxidation with excessive exposure.

My last Belgian style ale sat in primary until it was at terminal gravity, which took about 3 weeks. I put it into a carboy to secondary for a couple of months, during which it clarified brilliantly. In this case the carboy was helpful to observe how everything was settling out. I bottled it and then let the bottles sit for another 4 months, during which it carbonated such that it has a massive head of foam whenever I pop one open now.

Since you have transferred once already, I would recommend conditioning it in its current container until you achieve the clarity you want from the beer. You will stir up a little yeast when you go to package, but that's o.k., as this will help with carbonating in the bottle (I am assuming you plan to bottle, not keg). Then, you want to let the beer condition in the bottle for as long as you can stand it, and then a little longer. A proper tripel is a higher gravity beer, and the yeast needs time to work on all of the fermentables and clean up after itself.

 

I will also add that using the bottling bucket to secondary is not ideal as it ties up your bottling bucket, and you will have a yeast cake accumulate on the bottom. You probably want to transfer off the settled yeast and trub before introducing any priming sugar, which has to be stirred into the beer. So if it's already sitting in the bottling bucket, you might find yourself frustrated.

I would suggest you secondary in the carboy, and maybe brew a smaller beer that you can ferment in your primary bucket and bottle out of your bottling bucket while that tripel is having a nice vacation.