I brewed Jamil's Belgian Blonde. It went thru primary in about 1 week, then I kegged it and it's been carbing for 2 weeks. I tapped it yesterday and there are ferocious cider and green apple aromas, not so much in the taste, but certainly in the aroma. Some quick reading of Palmer, etc, says that the primary cause is usually too much cane/corn sugar, and too high a fermentation temp.
Well this is exactly what the recipe called for: 1.5# sugar per 5 gals (and I've found a couple sites saying the 1# is general considered the upper limit per 5 gals) and Jamil also says to start the fermentation at 64F and let it rise to 68F, which I did. The beer went from 1.065 to 1.011, and I used dry T-58 yeast.
This being my first non-Witbier Belgian attempt, is this normal? Is Jamil's recipe messed up? Should I just keep tasting it every week and see if it dissipates (Palmer suggests that it will...)? Is this (gasp) my first dumper in 6 years?