For the first time I am using a temperature controlled environment for my fermentation. I would like to get input from others as to what temperature you used when making a Belgian Wit beer?
I pitch at 65*F or so and let it ride at room temp. It usually gets up to 76-78*F or so. Belgians are the exception to the rule IMO. If you ferment around 68*F it will be clean... too clean, IMO, for a wit, it will have very little yeast character (it'll be like a Blue Moon rather than a Hoegaarden).