Some Kind of Belgian Update

Just an update on the SKOB brewed this past weekend (for the very very few of you that actually care)...
The OG was 20.3 P (1.084). After ~32 hrs of fermenting it had dropped to 10.9 (1.044)!! Thats crazy! It was fermenting at ~26 C, which would explain that. I wanted it to ferment quite warm, to get some crazy yeast character out of it.
After 66 hrs of fermenting (today) the gravity had dropped to 5.5 P (1.022), with a temp at a more respectable ~20 C. It seems to still be fermenting, so thats a good sign. I figure with such a fermentable wort it should ferment right down to 3.6 P or so (1.014), which would yeild a 9.3% beer. I'll be happy though if it ferments to 4 P, really.

This week I'll rack it off into a couple of carboys and let it sit at ~15 C for 1.5-2 months before giving it a test.