What yeast did you use?
Originally Posted by beergolf
Unfortunately there are a lot of people that keep telling everyone that it is OK to ferment Belgians hot. They do like to be warmed after the first couple of days but not during the first active part of the fermentation.
One of the first Belgians that I brewed I took the advice that it was OK to ferment hot. I put my brew in a 75 degree room. When fermentation took off the beer got well over 80 by the first day. It tasted like rocket fuel. It took well over a year for the flavor to mellow some but even over two years you can still taste the hot fusels.
It is very much strain dependent, and unfortunately there is not a lot of information out there. Some are OK being hot out the gate (Dupont), others you want to keep lower to minimize fusels (Anchouffe).