Reviving this old thread since I didn't want to start a new one for a topic that I'm sure has been covered a million times.
I'm planning a dubbel with WLP530 and wanted some advice on fermentation temp. The fact is that I've never done a Belgian beer where I've been completely satisfied with the "Belgianiness" :). So for anyone with an opiinion, what fermentation temp would you use, and what characteristics do you get out of it?
The second question is an attempt to calibrate what people like/expect, as my tastes may be different. My preference is plum/fruit/bubblegum esters and clove/pepper spiciness. Could do without a lot of banana and certainly don't want anything solvent.
I tend to ferment on the cooler side, which II suspect has been my issue in the past. Probably stupid, but I've been a little scared about what I'd get with too warm a ferment.