I recently brewed my 400th batch of beer, a Belgian Quad with sour cherries (I used sour cherry juice instead of pureed fruit). I used Wyeast 1214 Belgian Abbey Style Ale yeast to ferment it. It attenuated well, however it didn't flocculate as well as I thought at the end of fermentation. I fined the beer with gelatin after cold crashing and got a lot of the yeast to drop out (two twelve ounce glasses worth) but it still hasn't cleared after about a week or so. I know time will cure this and the beer will also get better with some aging. A bit more information, the juice I used was pure juice with no added sugar, so I did not see the need for using pectin enzyme since it appeared to me that the juice would not be fermentable.
It tastes wonderful (but is a bit dangerous at 10% ABV) and I love the Belgian flavor this yeast imparts in the beer. I am just wondering if anyone else on this forum has used this strain and has had the same flocculation issues I have experienced? Inquiring minds want to know.