Originally Posted by rexbanner

Depends. I use wlp530 which is a high flocculating high attenuating yeast. It needs to be at least 75 degrees to spit out enough flavor to taste best, preferably higher. That being said, I like it more than 500, the Chimay yeast, which is very slow to floc, gives less dark plum, and needs to be kept cooler.

I always reach FG in less than a week, even on quads. The thing is that dubbels and quads need a long time to age after that. A tripel or blonde can be ready in two months after brew date, but a dubbel or quad really needs at least 3 months, if not more.

To OP: try using candi syrup inc D-45. I used this on my last dubbel and I really think it is the magical ingredient for dubbels. It's still young, but I think it will potentially be much better than my all-malt and table sugar dubbel. I also tried D-90 before but it was too raisiny.