Oh sh#t....

[Gueze Lvr]

You might want to kick the temp up a little. Say 75-78oF. Belgian yeast is a little different.

[Brichards700]

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!

Weird you bring this up. The exact same thing happened to me. I had my Belgian Golden strong in a cool spot in my kitchen with the window open over night and my brew belt wasn't plugged all the way in. I was trying to find a nice balance between the cold spot and the warm belt. Well the temp dropped down to like 58 or so and I had to bring it back up like you did. It just got a BOS. So no worries. Like Northern brewer mentioned, you might just expect to see some restriction as far as esters are concerned. You were a few degrees colder than I got with mine so I can't pretend to know for sure though.