Update: Belgian Dubbel

The dubbel I brewed on 14 March got itself racked to secondary tonight. The airlock looked done, but I roused the yeast and am hoping that gets things going again. The gravity is currently at 1.022, giving it 68% attenuation so far. I'm aiming for more like 75%+, so I'm gonna keep an eye on it over the next few weeks. As expected, it currently tastes sweet, but the Belgian character I was looking for is there. This one just needs a fair amount of time. I can handle that.