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I have 5 gallons of quadruple conditioning now. I used Wyeast Belgain Abbey 1214 and made a one liter starter. The O.G was 1.106 and the S.G. after 12 days in the primary was 1.016. The yeast worked great even though I probably under pitched it. So I don't think you can go wrong with this yeast.

Around how long would you recommend aging this beer prior to drinking it?

Thanks for the advice Optimatored. I couldn't resist checking on it after 12 days in the primary, and much to my surprise it is down from 1.106 to 1.019. So it should be around 11.5% ABV. I don't expect the yeast will ferment beyond this point. I tasted the sample used for the hydrometer...

Just to help give it some more clarity and let some of the flavors develop since fermentation has slowed. I used a plastic ale pail for the primary and covered it with saran wrap and aluminum foil. I don't want to keep it in there and risk aeration.

I'm brewing a Belgian quadruple as a base for a clone of Ommegang's Three Philosophers. My recipe is 1lb Belgian biscuit malt 1lb Belgian Cara-Munich malt 1lb Special B malt 9.9 lbs light SME 3.3 lbs dark SME 1lb Belgian clear candy sugar 3 oz Hallerteau 1 tsp. Irish moss 1 liter...

I used Breiss DME.

Thank you all for the advice. I've sampled some of the wort used for hydrometer readings and it has good flavor. It hardly feels heavy or sweet at room temperature but I'm concerned this may not be the case at serving temperature. I still see some very minor activity in the secondary, but...

My recipe was Grains 1lb. 65L German Crystal Malt 5oz Belgian Cara Munich malt 4oz Belgian Biscuit malt 2oz acid malt Crushed and steeped in 1 gallon 150 degree water for 30 min and sparged with 1 gallon @150 degrees. Added to stockpot and boiled. 10.5 lb. Extra light DME 1 lb. wheat DME 1...

I'm brewing a clone of Gulden Draak using Wyeast Trappist high gravity. My O.G. was 1.103. After one week in the primary I transferred to the secondary and the S.G. was 1.035. One week later the S.G. was down to 1.030 and it has stayed there for a week. I have tried to raise the yeast to no...