Proper fermentation temp for a belgian?
I just brewed my Belgian last night
Using Wyeast 3787
Right now the beer is sitting in my temperature controlled chest freezer and I have it at 60 degrees. The outside of the fermenter is at 61-62 degrees.
Is this to low of a temp for that kind of belgian? Should I raise the temps in a few days, and if so how high should I raise them?
Primary: Northern English Brown Ale
Bottle: Pumpkin Porter, Belgian Abt 12, Cannonball Stout,Belgian Trippel
On deck: Vanilla Buzz Wit