Hello all.
I have a belgian golden strong which i started at 64 for a few days, then bumped to 67, then intended to bump to 70.... (the goal being the mid eighties over about 10 days).
But I guess my temp controller and I aren't getting along. I set the tempt to 70 in the morning, got home from work, and was shocked to find it at 56!
The krausen had retreated and were headed south.

So I've been slowly raising it back up, and the yeast seem to be churning away. My question is, will this thing taste funky? It's probably better that the temp spiked colder, as opposed to warmer, but, any idea what I should expect?

Many thanks!

My guess would be to expect a more restrained ester profile in the finished beer, which would not be the end of the world. The only really harmful thing that I could see happening is a lack of attenuation. Nothing worse than a belgian beer that is not fully attenuated.

Maybe I should build up some more of the same yeast and throw it in once active?

No. Stabilize your temp and let the yeast do their job. Don't fuck with it any more than you have to.

Cheers,
Push E.

Push speaks wisely.
I am not wearing pants, and watching the History Channel...
Take that as you may
BUB

And your alone in Ohio!?

i wasn't wearing pants when the temp controller went haywire, that must have been the problem...

There's a candidate for best BN quote ever!