Belgian Golden Strong (Duvel) - Secondary Fermentation?

[Catnip_X07]

I'm brewing up a duvel clone for a colleague and have a question surrounding the secondary process. Most if not all sources for a belgian strong indicate that there is a batch of yeast thrown into the secondary or to add 1/2 pound of sugar solution into the secondary in liue of the yeast? Is this correct? If so, what is the a purpose of a secondary fermentation ?

AND, should I do the secondary in std room temp (68F) or cooler?

 

[TNGabe]

If you're really interested in the style, it's worth picking up Brew Like a Monk. Without looking up the figures from the book, Duvel is something around 17% of fermentables from sugar in primary and should be lagered for 4-6 weeks. No reason to add sugar or yeast after primary fermentation, other than when you bottle condition.