A few weeks ago I bottled up my belgium old pec after 3 weeks in primary fermentation. I primed the bottles with dark soft molasses sugar.

Its really come out great- a final gravity of 1.011 from the bottle puts it at about 8.1% alcohol – the taste is superb and surprisingly quaff able. It started off seeming quite sweet (at bottling day) and now that seems to be reducing as it conditions.

I just have to attempt to not drink it all now while it reaches peak flavour. The only way for me to do that I think is – brew more!