Just finished bottling this beast. Finished at 1.003 (how is that even possible?, but I checked twice...). 10.4% ABV. It is hot on the finish - but it has a strong flavor profile. The last time I made a belgian strong, it tasted like cardboard dipped in turpentine; but this is solid. I've had 2 bad bottle conditioning experiences where the beer never carbed, so I had prepared a batch of WLP099 in a starter and threw it in at high krausen to make sure I got carbonation this time.
If I have produced a quality beer anywhere close to it's mother beer - the belgian pale ale recipe as the starter, I will be very pleased. That recipe is perfect, and the beer turned out to be one of the best I've made. The oats seem to connect it all together, IMHO.
I tried something new, dropped a shot of the still BGSA into a pint of the belgian pale, and it is fantastic. The yeast is very aromatic (I used WLP570 - the Duvel strain), and the alcohol added a nice body and backbone to the beer - kind of like an "imperial" belgian golden ale. Has my head thinking...and swimming a bit...