Irish moss is supposed to help clarify the wort. The wild yeast will be added in secondary and consume the sugars that the primary yeast can't (this should end up at 1.005 or so). It will also add a good helping of funk aroma and flavor depending on how long it is allowed to work. Check out Brettanomyces bruxellensis.
Fermentation slowing drastically yesterday and today. Nice to be constant at 68! Will start checking gravity tomorrow. Ready for phase 2 (which also means I get to drink 2 Orvals).
Man! Just measured 1.008. Fantastic aroma! This is going to be great. Can't wait to bottle. I will probably prime with less sugar, refrigerate the thinner bottles and leave the heavy ones out at room temp. The bretta can keep working, so I don't want to build up bottle bombs. Then it's time to brew a baby beer...maybe a solid stout?
Wonderful. Haven't compared side-by-side with an Orval yet. Only a few months old, doesn't have crazy head like Orval, and perhaps stronger primary bretta aroma with less of secondary characteristics, but overall fantastic. Heavy bottles in cellar at 58ish, will test 1 a month, hope they don't explode!
