Can I ferment a belgian tripel at normal temp (~72F)

[krausenmustache]

ideal is supposedly starting cool (~65F-68F) than allowing it to come up to 70's. I dont have the capability to do this but I have a great recipe and I want to make it. Is this going to have a large impact on the final product?

 

[Oldsock]

When you say 72, is that the temperature of the room, or of the wort? What yeast are you using? Some Belgian strains are more temperature sensitive than others.

I think you will be fine, but good fermentation temperature control makes a good brewer into a great brewer.

 

[Saccharomyces]

I have no problem pitching at 65*F and then fermenting at 72-76*F for most Belgian strains, exception being a Belgian Pale Ale which should have less phenolic character from the yeast. It is necessary to pitch on the cool side to prevent fusels.

I still wonder about all these threads though considering a $10 trash can makes a perfectly good fermentation chamber which can get you down to 62*F if you so desire... I have done it... Link in my sig