Thoughts on Wyeast 1214 Belgian Abbey

[bearfootbrewer]

I just pitched Wyeast 1214 Belgian Abbey in my belgian dubbel. Any thoughts on that yeast.

 

[cwhouston]

I used 1214 on a dubbel too, about a year ago. Fermented on the low side, about 18 C. It came out really well attenuated and tasted just like Chimay Red but without all the nasty crap i think that beer has because it's fermented warm. If you like the Chimay taste then it will be right up your street. The yeast is not hard to manage either.
Personally, I like my Belgian beers undercarbonated with restrained esthers.

What temperature are you fermenting at?