Hi all, this is my first time posting on the site. I recently brewed both a Belgian Dubbel and a Golden Strong Ale. I mashed both beers for 90 minutes at approx 148F. I used the Mangrove Jack M41 Belgian Ale Yeast for ferment, which is a high attenuator (82-88% I believe). Beginning gravity on both beers was about 1.064, and I anticipated finishing gravity of around 1.010 or so. I took a reading last night (after about ten days in the primary) and both beers have finished at 1.002. Now I understand the Belgians like a dry finish, but come on! Same thing happened to me the last time I did these beers, and I used a different yeast that time. I'm following the standard advice on using the low mash temperature, but am I better off trying to mash at a higher temp? I'd love to know what mash temps other brewers are using for their Belgians and what kind of results they're getting. Sorry to go on so long. Thanks!