I made my first belgian yesterday. It was a lot of fun. It was my first time with a big starter as well (3 quart) for 5.5 gallon batch. I am amazed at the fermentation so far. It took off very strongly within a couple hours. It was so active it almost looked like the wort was boiling (because of the huge release of co2). The wort temp was 78 degrees according to my laser. Today I go downstairs and see an average release of co2. I am just surprised it never blew out. I had a blow off tube hooked up but krausen never rose to the top of my 6.5 gallon carboy. My whole point is that Belgians are fun to make and I hope even more fun to drink!