I brewed this last month and so I tried one of the sample bottles last night. It was bottled about a week ago. My sample bottles, when I have them are simply the beer that did not fit in the keg then siphoned in to a 2 litre jug and then poured in to beer bottles with coopers carbonation drops (sugar lumps) to kick off conditioning. The result is a beer that will be no where near as good as the kegged version as a lot of splashing etc goes on. They do serve as the perfect way to use up the left over beer and see how things are progressing.
So after one week my Dubbel is carbonated and drinkable, though not conditioned enough to be at its best.
This is not a real Belgian of course, not because it was not brewed in Belgium but because I had no Belgian yeast so I used S-33 which is actually an English yeast but having used it before I always get a little Belgian reminder so I figured it would do the job. It did and I am quite happy with it after one week but it needs a lot longer to conditon.
S-33 seems to be a great workhorse because I overshot my Target Gravity. It was supposed to be 1.018 so should have been 7.25% ABV but it ended up 1.016 so it is actually 7.51% ABV which is a lot stronger than the last Dubbel I made.
Last night I also tasted my super secret Pale Ale lager clone which was brewed the week before the Dubbel but kegged at the same time. The sample bottle has turned out quite well indeed so I imagine the fully conditioned kegged version will be pretty nice. No recipe posted for that because it is being used in a taste challenge in December to try and determine which out of Kit V Extract V All Grain tastes better and if doing an actual Lager with temperature control makes a difference over the pale ale versions most home brewers make. In all honesty, it is a very simple recipe trying to be as close to a lager I can get without lagering so it is not very exciting.
Both of these beers were fermented together and because of the Pale Ale lager clone, I fermented as cool as I could so room temp should have been 14c - 15c at most.
What the cool fermentation means is that there will be little or no Belgian characteristics gained from the yeast where if I had fermented warm there might have been something gained so not a true Belgian style at all but whatever it is, it should be a nice winter warmer.