Originally Posted by slarkin712

There is no one right way to ferment with belgian ale yeast. Each belgian strain will behave differently, and behave differently in different beer styles. Give "Brew Like a Monk" a read, and you'll see what I'm saying. In fact, 3 trappist breweries use Westmalle's yeast (Wyeast 3787) in the same style (Dubble) and they have quite contrasting flavors. I was going for something like Westmalle, so I kept the temperatures low early on. My hydrometer samples had a very good belgian yeast flavor, but sort of defer to the dark candi syrup for some of the flavors.

Originally Posted by flexfit115

I am using white labs wlp550.