So, we bottled most of this, but a little bit in the keg was quite good flavor wise, but did not retain much of the Belgian yeast flavors. We overshot our mash temp as well, were planning on 152, but went up to 156 somehow and the unfermentable sugars made this beer super heavy bodied. Next time I plan on going for 150* and only using wlp530. So, basically this did not produce what I was looking for, but gave me a starting point to improve on.
Second issue, bottles are barely carbonated after a month at 68*. We used the normal amount of priming sugar, and even added a small amount of dry yeast to the bottling bucket since it was in the fermentor for a month and a half. We even ended up pulling more yeast than normal in to the bottling bucket because we were using a new technique to rack out of the sanke fermentors. There is enough yeast in the bottles to cake to the bottom and you can see it when giving the bottles a swirl. I moved them to a warmer spot in the house, around 70*, and am going to try to give a them a swirl now and then, but swirling 12g worth of bombers is a pain in the ass! Any ideas for me?
Primary: Deep Woods IPA
Secondary: Belgian Wit
Kegged/bottled #1-Nut Brown #2-American Wheat IPA #3-Templetons Rye Barleywine #4-Belgian Wheat Wine #5-Belgian Wit