Fermentation Temperature

[stephenbp]

Yesterday, I brewed a Belgian Chocolate stout recipe from Briess. The yeast I am using is White Labs WLP575 Belgian style yeast. The yeast had just expired so I made a yeast starter a few days ago. I pitched the yeast into the wort at the temperature of 66F. This morning, the temperature was 74F; and right now, the temperature is 77F. Do I need to be concerned that the fermentation temperature is getting too high?

 

[carluchi]

I would get the temp down. Its optimum temp should be between 66 and 75 so you are pushing it.

You might end up with some big clove flavors (which is normal for Belgians) but I wouldn't let this thing climb anymore than it is.