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If a 151 single infusion mash is too high for this beer then 153 is definitely too high. You need high attenuation and your mash being extremely fermentable is a critical aspect of getting there.

I'd also probably switch the yeast to edinborough yeast, I think it matches this kind of big, boozy, sweet beer better.

Yeah its gone a while ago. I used too much dark malt and not enough crystal malt. Other than that not too far off.

Leave it on the yeast for about 2 or 3 weeks. If you are kegging do so at that point and let it age around 55-60 for 2 months. After that pop it in the kegerator and check it out.

Just wait.

Ultravista, What recipe did you use? Any variations on the recipe? You need to get your primary fermentation temperature up above 76f, but not in the first day. I'd let it free rise up to 80f. This temperature increase makes the yeast a lot more active which then increases attenuation quite a bit.

The westmalle yeast produces a chocolate banana kind of flavor to varying degrees across the temperature profile, its fairly subtle and compliments well with fig/date kinds of characters it makes that are also present from the grist/candi syrup. Don't worry about your fermentation time to FG...

No, it would be gross and defeat the whole point of a good beer.

1.015 is way too sweet. You'll probably end up around there with a 151 mash though.

You could try reading the first post. There has only ever been one yeast strained discussed for this beer.

Bsquared I am drinking that bottle of this beer you dropped off for me. Its a lot lighter in color than mine and a bit more mild in flavor. I think I recall you saying no cherries and I don't really pick up on any but it has a great sour character. Not too assertive, but not flabby either. I...

FYI the Rochefort yeast is very different than the Westmalle yeast. The Rochefort yeast is almost neutral flavor-wise in comparison, which is why a true Rochefort recipe has some spices and a more complex grainbill as it does not have a very expressive yeast like the Westmalle.

Invert sugar is clear and provides no flavor, theres also no point in making it. If you want to use white sugar in a recipe where it is appropriate (like a tripel) just dump it into the boil. It is 100% absolutely not appropriate in a quad. Dark candi syrup is heavily caramelized and...

There are immense differences, and all in the most important part, flavor. Buy some and taste it.

The perfect quad recipe is an ideal, something to be striving for. Different ingredients all vary the angles on this beer to bring about different nuances. Try them all and figure out what you like best. That being said single infusion should be 149 tops, you need maximum fermentability.

You want to pitch at 65f, and then let it raise up. Blankets work pretty good if you are doing an ambient ferment in your house in the winter time, just check it for accuracy before you forget about it. You don't want this ferment to get too hot (keep it under 83)

After 3 years a project trade finally happened. Bsquared was in Tucson this weekend and brought a bottle of his Cuvee (sans cherries) and swapped one of my last bottles of Cuvee Amore. Build off those dregs Bsquared! They are the best bugs I've used.

Whenever I have added candi syrup to the fermenter I end up finding some in the bottom at the end of fermentation. Add it after flameout so it gets dissolved.

The heavy chocolate, black cherry and dusted cocoa thing has got to be from the D180, that stuff is so intense and rich.

I just started drinking the latest batch yesterday and its ridiculously good! My FG only got down to 1.015 so its a bit sweeter than I typically like but it comes out and works really well. Its got a dark chocolate syrup, black cherry and dusted cocoa thing going on thats really awesome.