[Laminarman]

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...

[kramerog]

What you've experienced is not characteristic of Belgian yeasts - at least for the ones I've used.   I've never used the Ardennes yeast so I can't comment about 3522 charachteristics.

[denny]

What you've experienced is not characteristic of Belgian yeasts - at least for the ones I've used.   I've never used the Ardennes yeast so I can't comment about 3522 charachteristics.

I have a lot and no, that's not a characteristic of the yeast.

[Laminarman]

Don't know if that's good or bad.  FG was 1.014 and again, the aroma and taste was very nice.  Fermented around 62 degrees.