Fri Aug 20, 2010 5:33 am
With a strong ABV% belgian you definitely want to keep the temperature under control to avoid fusel alcohol production which can taste like nail polish and boozy alcohols in the finished product (yuck!). I would pitch around 65 degrees if possible and be sure to aerate your chilled wort well. Try to keep the temps around 68 degrees for the first 2-3 days to control ester production (ie fruitiness) and fusel alcohols. After this time period, you could slowly let the fermentation ramp up a few degrees into the low 70's to be sure the beer will attenuate enough and finish out where it should be.
what does your recipe look like? If you are using cane sugar (or any simple sugars for that matter) I would not add them all to the boil at once. I would add a little in the boil (maybe up to a pound), then around day 5 or 6 when the fermentation just starts to slow down, boil up another pound or so in a small amount of water, cool, then carefully add to the fermenter. If you have more sugar still to add, then 2 days later repeat the process with the remaining sugar. This process should help your quad to attenuate well and give your yeast a good shot at drying this beer out. Good luck and keep brewing!
-Brewinhard
"A bad man is a good man's job, while a good man is a bad man's teacher."