FG of Belgian Triple - WOW!!!

[phendog]

I brewed my first Belgian Triple eight days ago and pitched a decanted 2.8L starter made from 2 vials of WLP500 Monastery Ale Yeast and STILL have decent air lock activity.

OG was 1.082 confirmed by hydrometer and refractometer. Out of curiosity I took a gravity reading today and was floored when the hydrometer read 1.010 for 10.10% beer.

Too early to taste, but getting a ton of banana smell. My fermentation temp has been 70degs constant for one week and was advised to lower to 67degs for two more weeks minimum. After about 4 weeks total, I plan to dump the trub from the bottom of the conical and let it ride for a few more weeks before packaging.

Questions:
(1) Any thoughts on a "secondary" conditioning temp and duration
(2) Is the banana smell normal for this style/yeast application
(3) Is the gravity reading I got today typical for the style? All of my previous "big" beers have been around 1.020 FG.

 

[Big Monk]

Sounds done to me. That's about 87% apparent attenuation.

 

[Oldskewl]

I would say secondary around 65 would be fine. If you go too low you will loose the yeast in suspension and could cause problems if you bottle the beer. Banana smell is normal. It will subside with time. Yes that is a typical FG range for a Belgian.

 

[Calder]

For a Belgian, I'd raise the temp for a week up to about 80 to squeeze a couple more points out of it. And then cool to drop the yeast.

Yes, a good Belgian ends low (dry). Some of the Belgian/Saison yeasts are beasts and will take a 1.080 down to 1.002 or lower. The yeast provides the flavor, and the dryness makes it easy to drink.

 

[madscientist451]

Why too early to taste? When I pull a sample, I always taste it.

 

[MrPowers]

I would also ramp the temp up into the high 70's for a few days. You might be done, but you also might have a couple more points to go. Belgian yeasts are monster attenuators.