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Warm fermentation with Wyeast 1762 - Belgian Abbey II

I am using Wyeast 1762 in an American amber recipe that I’ve dinked around with for a few years - and I wanted to give it a “New Belguim” sort of treatment. The spot in the basement where I ferment is in the low 70’s and the wort temp is hovering around 74 degrees - at the high end of what Wyeast says the yeast does well. I’m not afraid of the esters that it might produce - in fact, I’m really looking forward to what it may become. Can anyone tell me what sort of esters that strain might produce? I’m hoping it’s subtle, and while the temp outside keeps gradually going down, the basement is holding that low 70’s temp. I’ll be happy to report back what I get, but I’m just sort of curious what it might be.

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