Originally Posted by mac1jw
I'm trying to get a handle on the brewing process as it pertains to belgian dubbels. I get the lower mash temps, big starters, longer primary, long conditioning part of the process. I'm a little fuzzy on the bottle conditioning with additional yeast and sugar.
That's simple. Belgians have a higher volume of co2 in solution, so naturally you would need a bit more sugar to achieve this.
I would recommend reading How to Brew - By John Palmer - Priming Solutions
A dubbel usually has 2.3-2.9 Lco2/L beer.
Additional yeast usually is not necessary, depending on the amount of time it's been since fermentation has finished.