I am on my first big belgian adventure, got it down to 1.008 from 1096 in a week. I added d90 candi syrup after 3 days and it had 3 lbs of dextrose, turbinado and candi sugar in the boil. I used wyeast 1762, held it at 63 for 4 days then let it go to 68 after.
Primary 1: Citrarillo IPA
Primary 2: Big Baltic Porter
Primary 3: Full Nelson Pale Ale
Secondary 1/ Primary 4: Rochefort 9
Bottled: Zombie Dust, Yoopers House Ale, DFH 90 clone, Two Hearted Ale, Dead Guy, Dundalk Irish Heavy