Another Stuck Ferment

FattyLiver said:

I followed the OP recipe fairly closely but tweaked it to get it to the magic 9% of Chimay Blue.

I also used Amber Belgian Candy syrup instead also.

I did however split it into two 2.5 gallon batches one with WLP500 and one with WY1214

Ingredients used

Ingredients
-----------
Amber LME 3.30 lb, Extract, Extract
Aromatic Malt (Belgian) 0.25 lb, Grain, Steeped
Northern Brewer LME - Munich 6.00 lb, Extract, Extract
Candi Sugar, Amber (Belgian) 1.00 lb, Sugar, Other
CaraMunich 0.50 lb, Grain, Steeped
Munich (German) 2.00 lb, Grain, Steeped
Special "B" (Belgian) 0.50 lb, Grain, Steeped
Torrified Wheat 0.50 lb, Adjunct, Steeped

Hallertauer (Germany) 1.00 oz, Pellet, 60 minutes
Styrian Golding (Slovenia) 1.00 oz, Pellet, 30 minutes

This somehow hit exactly 1.09 OG. This batch was almost meant to be so far.

I am 3 weeks into the primary and the gravity is as follows.

WY1214 batch = 1.022
WLP500 Batch = 1.0215

Taste test was delicious. The 1214 batch smells a bit better, while I preferred the taste of 500 batch a bit more. By a bit I mean minuscule and I can already tell these will both be delicious.

Odds are I am going to just bottle this from primary after week 4 since my FG is hit and it already tastes magical.

I decided I am going to add some 1214 before bottling to make sure nothing dare goes wrong while conditioning.

I'll report back sometime towards the end of June after I know I will cave in and try some of each early.

Thanks for the initial blueprint.

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