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I wouldn't try to modify the beer to be drier now that you have it going. Belgian yeasts tend to be pretty attenuative and I don't think champagne yeasts would offer much of a difference. They aren't as well suited for maltose and the other sugars expected in beer.What is the recipe you are using? a bit of styrian goldings dry hopped isn't unheard of in beers like Duvel, though I'd be using restraint. You could always do a mini mash and boil some hops to add a bit more bitterness, though this is more of an adjustment.A small amount of dark crystal (spec b or cararoma) give sweetness while making little difference to the FG and would help with a bit of the stone fruit flavours.If using candy sugar the darker ones will add sweetness and flavour dispite not increasing the fg any significant amount. I did a double batch of a belgian dark strong, half with a touch of coriander (10g or so into the cube) that used all clear candy sugar, the other had a bit of pacific gem (~16%AA) into the cube and used dark candy sugar. The one with the dark candy sugar is a bit too cloying despite the extra bitterness where the clear candy sugar is spot on. They both finished at the same low FG of 1010. I'm expecting the one with the dark candy sugar to mellow out over time and maybe end up better than the lighter one. I was quite impressed with the resulting difference.
I wouldn't try to modify the beer to be drier now that you have it going. Belgian yeasts tend to be pretty attenuative and I don't think champagne yeasts would offer much of a difference. They aren't as well suited for maltose and the other sugars expected in beer.
What is the recipe you are using? a bit of styrian goldings dry hopped isn't unheard of in beers like Duvel, though I'd be using restraint. You could always do a mini mash and boil some hops to add a bit more bitterness, though this is more of an adjustment.
A small amount of dark crystal (spec b or cararoma) give sweetness while making little difference to the FG and would help with a bit of the stone fruit flavours.
If using candy sugar the darker ones will add sweetness and flavour dispite not increasing the fg any significant amount. I did a double batch of a belgian dark strong, half with a touch of coriander (10g or so into the cube) that used all clear candy sugar, the other had a bit of pacific gem (~16%AA) into the cube and used dark candy sugar. The one with the dark candy sugar is a bit too cloying despite the extra bitterness where the clear candy sugar is spot on. They both finished at the same low FG of 1010. I'm expecting the one with the dark candy sugar to mellow out over time and maybe end up better than the lighter one. I was quite impressed with the resulting difference.
