Recently brewed up 10 gallons of Tripel and split into 2 batches. OG was decently high... 1.085 if I remember correctly (don't have my log book here at the moment).
Two 2L stirplate starters were made using single proofed packages of Wyeast Belgian Ardennes and Belgian Abbey II. Each was chilled/decanted and added to the wort partitions after 2 minutes of pure O2 w/ 2 micron stone.
After pitching, both buckets were temp controlled. 65F for 2 days then ramped up to 75 and held steady.
Checked gravity today (day 14) and was kind of amazed that the Abbey II was 1.013 (almost done) and cloudy but no yeast on top.... BUT the Ardennes had a full kreusen mat on top which looked like it was still chugging away and came out at 1.020 (ways to go).
I've heard tales of Belgian strains taking their sweet time attenuating the last few points just never personally experienced it. Is this phenomenon normal with the provided info?
FYI the force carbed gravity samples were delicious but when it's all said and done, Ardennes wins. Abbey is not phenolic enough for a Tripel, even being at the top of the temperature range.