I just racked the first 5 gals (of 10) to a keg, and although the beer tastes delicious, it doesn't have any Belgian taste to it. All I can taste is S-04 character. I ended up substituting Wyeast 1388 and I only pitched a half pack of S-04 per bucket. My OG was 1.072 and my FG is 1.005. I fermented it at around 70-72 until it stalled at 1.020. I then warmed it up to 78 to let it finish. After that I cold crashed it for 2 days at 25 degrees and racked to my keg.
This is my first Belgian, but I'm a little surprised that it doesn't have much Belgian character. Any chance of it developing over time? Did my high 60's/low 70's ferment cause this, and should I have gone warmer?
I pitched 1L from the active 2L starter into each fermentor, and as mentioned above, I pitched 1/2 pack of S-04 per bucket. Both were pitched at the same time. Would pitching the belgian yeast first and S-04 12 hours later help?
Trust me in that I'll have zero problem drinking this delicious beer, but it's just not Delirium Tremens.