Belgian Tripel

[jakepeche]

This is my 3rd homebrew using a kit. The first two brews were IPAs and didnt have a problem with temperature control during fermentation but this Belgian tripel is another beast altogether. Fermentation started within the 1st 12 hrs and it was bubbling like crazy. 12 hrs later the temperature spiked to between 79-82 degrees. Took longer than expected to get the temp down. 12 hrs later it was hanging around 75 degrees and still bubbling like crazy. Its now at about 62-64 degrees and im in the process of stabilizing the temp to within normal range. My questions are...
Is the temp spike going to impart off flavors and aromas? Is the lower temp its now at going to affect it? If so is there anything i can do to salvage this batch?

 

[cswis86]

Belgian yeasts handle higher temperatures well so hitting 80 degrees shouldn't be too big a deal. Maybe you'll get a harsh alcohol bite from fusel alcohol but it will be tolerable. 62-64 degrees is too cold for a Belgian yeast strain so warm it up to 68-72 degrees.

 

[jakepeche]

Thats a relief. Thanks for the reply. Ive been in a panic state for the last 24 hrs