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…
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.
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.