Belgian Abbey II temp boo boo

[jmcamerlengo]

Hi All, I brewed a Belgian Dark strong the saturday using the yeast cake(washed) from a Belgian Blonde I made 2 weeks ago. It is using the Belgian Abbey II strain. I cooled down to 65 and pitched and put it in my room sitting at 68. My fermentation chamber was full so I didnt have control over it for a day. The next morning fermentation was at 68, right where I wanted it intending to slwoly ramp up to 72. I left the house for about 8 hours to come home and see that fermentation had skyrocketed the temp to 76 degrees. I racked off the lagers I had in my ferm chamber as planned and put the Belgian in there at got the temp down to 68 again pretty quickly.

Do I have something to worry about with fusels or bad esters or diacetyl? This is a dark strong and I plan on keeping it in the primary a good 3 weeks before kegging, cooling and pressure bottle filling. Then aging for atleast a year. Is there something I can do now or will everything be taken care of by aging? Thanks much!

[scotchpine]

This is my favortite Belgian strain. I think you will be ok and your stated plan sounds good. It may be a bit hot at first, but I think after a year in the bottle it will be smooth and awsome. I would carb it pretty well and keep it cool in storage. This yeast just makes for a wonderful fruit basket explosion that I love in a BDS.

[brewinhard]

The yeast could slow down and floc early if you dropped the temps too quickly, but I doubt that will happen with that strain. As stated above, you may have some fusel alcohol production but there is nothing more you can do about that.