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Unless you're planning to brew again soon I'd consider putting the bottles in your fermentation fridge. Maybe even do something you can ferment at room temperature in the mean time like a saison or Kveik beer. I'm in the same boat, I can only use my fermentation fridge for bulk storing my bottles.

I use my viole brew bag to filter, after boiling it to pasteurize. Requires some gloves and squeezing, and does not eliminate all fine break material.

Belgian yeast profiles are not the only defining feature that makes a beer Belgian, it's being brewed in Belgium. De Koninck and De Ranke XX Bitter are good examples of Belgian beers that are not particularly yeast forward. That being said, a Belgian Pale Ale fermented with Wyeast 3522 fermented...

Fair enough, I don't have a lot of experience with it.

I'd go low with that yeast and its notorious attenuation problems. Some sugar may be a good idea for the same reason.

The fridge has its own thermostat, set to a specific value that you may or may not be able to control natively (sometimes it's a dial). If you set the external thermostat to 10 C, the fridge is almost definitely set to be lower than that. When the thermostat turns the fridge on to cool back to...

I think it could help with shelf stability if it's going to be aged for years. Honestly though, I'm not sure if it's going to offer much for the style besides saving money on gas.

I wouldn't sweat pitching a second gen yeast with a relatively high OG from the first beer, and you needn't worry about the color. I would only have reservations about yeast after strong flavors like coffee were added, or a bunch of hop matter, or anything similar. I usually assume about 1 b...

I haven't tried it, but give it a go! I believe Duvel has quite high attenuation, though probably not quite 100 percent AA. Keep in mind that you're likely to get more color and flavor contribution from the malt vs. using sugar as an adjunct. A beer with exogenous enzymes and a beer with sugar...

I wouldn't use any sugar at all with that low of a gravity, and get all the characteristic flavors from malt. I would consider using oats or something to build some body as well.

Good chance that's trub in some form, not yeast. Regardless, bottom fermenting comes from the reduced temperatures of a lager fermentation causing a less vigorous fermentation with slower CO2 production, so there may be more yeast settling. It's a misnomer. In reality yeast is dispersed thought...

I think your best bet is using a combo of flaked oats, rye, and/or barley. Wheat definitely does not lighten up the body, if anything it contributes to a fuller mouthfeel, adding proteins and potentially dextrins. Rice will only contribute extract, and will lighten up the body, but that's not...

This is so true! Obviously people are looking for esters and phenols most of the time when they are trying to make Belgian styles, but look at Rochfort, and WY 1762. It's a pretty damn clean yeast and nothing like what we usually expect from Belgian beer. People have been making saisons with...

I'm thinking take some of the pale malt in your Single recipe and replace it with an adjunct to add body, maybe Rye, and some Caramunich and Special B. Some Munich II might be good too.

American Blonde Ale.

Depends on how much light it's getting. Generally it's a good idea to cover it, regardless. Also, by beer with hops in it do you mean dry hops? Skunking will only happen to isomerized alpha acids, which you don't get from dry hops, so if you don't cover other beers then the area you ferment...

While I'm skeptical about how worth it Simplicity and Golden are, I have never used either compared to dextrose, cane sugar, raw sugar, cassonade, etc. I can say that 180 is great in a Dubbel. Ignore the SRM guideline for Dubbels according to the BJCP, it's way off base.

Even though it has the STA1 Gene, it doesn't seem to attenuate any differently than the non-diastatic Belgian yeasts. I haven't used it in a Dark Strong, but we used the White Labs equivalent at school in a BPA, and it has a really nice profile that I think would be great in darker Belgians.

Yes! It is generally a Saison yeast as it comes from a Saison brewery, but if you are not pushing it in terms of temperature I think it's more versatile than that. You get a complex array of esters and phenols and it is quite easy to work with, and flocculates well.

Tart is totally normal for most Saison strains, sour is not. Of course that all is a matter of perception! Otherwise, they are generally dry, have some perceptible background hop and malt character, and are primarily identified by lots of fruit esters and a variety of different phenols.