I tried a Belgian once. (Well water, no chlorine) I got bandaid to the point if it was like drinking from an exam glove. In my view, it was fermentor temp too high. No control at the time, room temp in the winter with a SWMBO who likes to stoke the woodstove till everyone is sweating. So,, temp?
68° ambient in a big beer "could" be 73-75, maybe higher.