Thanks, never used horizon before but will keep that in mind.
As far as Belgian brewers practices and homebrewers I will remind y'all we ain't Belgian brewers.
The problem I have with an uncontrolled, high temperature ramp is keeping the temperature up as fermentation slows. I can get the temp up to 80F, but even in an insulated fridge with a brew belt, a 5 gal bucket of wort isnt enough thermal mass to hold that temp until fermentation is complete.
This is the main reason why (I think) I've had fusel/phenol problems with Belgian beers in the past. Its a double-edged sword.
Pitch too low or control to 'normal' ferm temps = too low of a flavor contribution from the yeast
Pitch to high or dont control temp = temp drop at end of ferment, stressed yeast, fusels/phenols, poor attenuation.
Is this just a balancing act I haven't mastered yet?