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Thanks for the info! Hopefully the WLP715 will further ferment the batch as well. Calculating a FG of 1.017 with the Belgian yeast, but would prefer a FG around 1.010 or under.

I am looking to make a Brooklyn Sorachi Ace clone and their website mentions adding a champagne yeast to the secondary. If the beer is done fermenting before racking, why would adding another yeast benefit the beer? Are there sugars that Wyeast 1214 won't eat that but WLP715 will? Should I make...

I'll be sure to get a diffusion stone. I had been considering that for some time as it is. Thanks everyone. Also, I do partial boils. I have read very conflicting threads on this site saying that wort gravity does affect hop utilization, and others say it doesn't. Do I have much to worry...

How do I mix the syrup into the fermenter without aerating it? Also nofootbreak, any off flavors when using table sugar instead of candi sugar?

Ok, thanks for the help guys. If I used one of those stick on thermometers, I should be able to check the wort temp, correct? Oh and I'll adjust the recipe accordingly unionrdr, thanks.

So I am new to high gravity brewing. I plan on making a Belgian Strong Ale but am looking for some tips on brewing a high gravity beer. 6.5 Lbs Pilsen Light LME 3.3 Lbs Bavarian Wheat LME 1 Lb Light Belgian Candi Sugar 1 Lb Honey Malt 1.5 Oz Bittering Hops (I forgot which kind I bought)...