I'm putting together a recipe for a high-gravity quad (quintuppel?) in the 14% ABV range. I know that, traditionally, with high gravity beers, you want a HUGE starter and aerate the heck out of it, but I usually underpitch if I'm doing a Belgian to entice the yeast to throw off more esters.
Anyone have experience with ultra high-gravity Belgians and yeast behavior? Or just additional tips & tricks? This will be my first beer to break the 1.100 barrier.
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