A quick shot of my Belgian Dubbel burbling away. As expected, the Wyeast 1214 yeast took a couple days to get going, but when it did, look out. It has had a pretty much continuous burbling of the airlock since this morning.
Pretty basic recipe, with pilsener as a base, with additional aromatic, bisquit, special b, and caramunich grains. Also some raisins in primary. It came in a bit darker than a normal dubbel, at roughly 21SRM on the recipe calcs.