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I did not add any spices during my brew, but I did add Belgian candi sugar during the boil. However, I added it at the beginning of the boil, because I was not informed that the candi sugar goes in at the last part of the boil to keep the sugars simple and easily fermentable; despite this, it...

Yes, it underwent an initial 3-week bottle-conditioning, which gives the beer its carbonation (the beer is mostly flat at the time of bottling); the beer continues to bottle-condition until it is consumed, and the longer the beer conditions the more mellow it ultimately becomes. I have managed...

After bottling the dubbel on 2/7 and letting it bottle-condition for the requisite 3-week period, I had the opportunity to try it out and see how it is coming along. All I can say is, wow! I'm actually really impressed with how it turned out. The carbonation is perfect, the color is a nice...

Just a quick update: bottled the dubbel yesterday, and I am excited! Had a chance to test the FG, which came down only 0.002 in 2 weeks (1.014 from 1.016); still has a very potent hop presence, but this is balanced nicely by the residual sweetness. In 3 weeks I'll post an initial tasting and...

Thanks for getting back to me on my question! It was in fact an extract brew, and here is the recipe I followed: 9.5# Coopers LME 1# Belgian dark candi sugar 1# Caravienne 1/2# Special B Mash temperature was ~150* during the mashing of the grains, and then was taken up to 170* before removing...

Brewsmith--your dubbel sounds like it turned out really well! I have used this thread as a reference point for my own dubbel that I just brewed 2 weeks ago; after letting it go through the primary fermentation for 2 weeks, I racked it over to the secondary fermentation vessel last night per...