I brewed a Patersbeir a few weeks ago primarily to build up enough yeast for a Belgian Tripel. The Patersbier is good, but the Belgian yeast character is very mild and subdued. I fermented in the low/mid 60’s. So, on Friday night I brewed the Tripel using about 1/2 of the yeast cake from the Patersbeir. Pitched at 65F and let it rise up to 72F over 36hrs. Last night I warmed it again… was hoping to get it into the upper 70’s, but by this morning the temps got up over 80F. I’m hoping 48hrs of fermentation within normal temps will produce a beer I’ll be happy with, but am concerned about some time up over 80F.
Has anyone ever fermented warm using this yeast? I know Belgians can be awesome if fermented warm, but have very little experience with this specific strain.