I brewed my first belgian style beer on Monday so I apologize for my lack of knowledge on this subject. Specifically I brewed a wit using T58.
My pitch temp was 66F. Airlock activity was visibile within 16 hours. The ambient temp is currently around 67F and the beer looks to be about 70-71F. Yesterday, the aroma seemed pretty neutral but now it has a strong sulfury/rotten egg character to it.
Is this normal for belgian yeasts, specifically T58? The temp is higher than anticipated. What can I expect from a 70F fermentation compared to something cooler?