Greetings. I am brewing a Belgian Dubbel and using Wyeast 1214 Belgian Abbey. I was trying to maintain it at 70°. It seemed to start up right away (I pitched on Sunday evening). I was keeping a couple of towels wrapped around it to keep the heat in. I kept a thermometer under the towels next to the outside of the carboy. It seemed like I was able to keep it in the 70-72 range.
Well, I checked it this morning and the thermometer outside read 71 or so, but the strip thermometer stuck to the side of the carboy read 78-76. Wyeast has a recommended range of 68-78. So I know I am pushing the edge. I took the towels off and moved it downstairs. It's maybe a couple of degrees cooler down there.
The carboy is very active. Lots of swirling going on. It's about 36 hours after I pitched. This morning I watched the krausen literally disappear before my eyes as the top of the wort swirled around.
My question is, did I get it too hot? I know I am still technically in the recommended range, but what would be the consequences for getting it too hot? What kind of off flavor might I expect? I have read that Belgians tolerate higher temperatures, so is it not a big deal?
As always, thanks.