Wye 3522 Belgian Ardennes yeast for bigger styles

[MaltLicker]

Anyone made a higher OG Belgian Strong beer with this 3522 Belgian Ardennes yeast?  I've made nice a Belgian Pale and a tweener Pale/Dubbel with it before, but due to delays and yeast re-starts, I now have a monster starter and could go big with it. 

Debating either Dark Strong or Tripel or keeping it tame as a Blonde. 

[brewfun]

I'm thinking Quad. It's fall and that should be perfect around Christmas/New Years.

I've used the White Labs version and it is very smooth if kept cool (68-70 ish) for the first 4 days, then left to float up to 75-78 is to finish. With a large starter you shouldn't have any issues with it stalling out, especially if you reserve sugar additions for post primary. I'm predicting smooth fruitiness and medium low peppercorn spicy phenols.

[MaltLicker]

With a large starter you shouldn't have any issues with it stalling out, especially if you reserve sugar additions for post primary.

I have some dark candi syrup to use up, and I have been wanting to try adding the simple sugar after fermentation started.   Do you just boil/cool it on day 4 or 5 and add it then?   After most maltose is gone?

[brewfun]

Yes! Exactly. If you're thinking over 20%, adding a little yeast nutrient like DAP or GoFerm would be good insurance.

[Slurk]

Yes! Exactly. If you're thinking over 20%, adding a little yeast nutrient like DAP or GoFerm would be good insurance.

I once had a fermentation stop after adding the total amount of sugar at the same time (2 days after "Krausen").  The amount of sugar must have been around 20% of the total grain bill for a Tripel/Quadrupel type of beer that I brewed those days. I blamed it on the sugar. Since then, and if I'm adding these amounts of sugar, I use to split up the total amount of sugar (20%) in 2 batches (10%+10%). I add the batches to the primary with 2 days in between.

[MaltLicker]

I was thinking around 0.5 to 0.75 lb of sugar in the end of boil, and then 1.0 to 1.5 lb of sugar and the candi syrup later, like day 4 or 5, after >2/3's of the attentuation is done.    total would be 2# sugar plus the syrup, which is 1.032 I think. 

[Slurk]

Sounds perfect Maltlicker