Update on the Belgian: She’s a quite full bodied lady, dark blonde and at 7.25%, pretty full-figured. Fermentation is not complete – I’m putting together a starter to finish off the last few gravity points to get a very dry beer. The Candi syrup gave good color and flavors, caramel without the sweetness of a caramel malt. She should age gracefully. I’m looking forward to the finished beer.
That’s the original starter. Using a starter results in less stress on the yeast and, I find, more mellow flavors. Recipe for yeast starter