I am somewhat a newcomer and doing small batch BIAB. I bottled my Belgian Pale Ale yesterday and I gave up waiting for the cap to fall. Going on three weeks it just hung in there. I used Wyeast 3522. Two things I noticed. The aroma was just the greatest thing I've smelled and there was a TON of trub. As it was my first Belgian that went off without a hitch, is that a characteristic of those yeasts, thick, persistent cap and tons of trub? God that smell was delicious. Now to wait for carbonation...