Mine started at 65 F and finished at 73 F. Not sure yet how it tastes..... give me another day I think....
I started mine at 68° and let it finish at 72°. This morning, which is 7.5 days after pitching, the Tilt hydrometer was reading 1.007. There's still a small amount of air lock activity though.
I'm going to keg it this weekend.
Mine went from 1.071 to 1.010 in 5 days in upper 60s average as stated. It hasn't shown any signs of fermentation in a week. I just racked it yesterday. It's very hazy -- probably my own fault/recipe. I'll be adding gelatin tonight. Tastes phenomenal -- dry, clove, "Belgian" phenols, and lets the malt come through.
This was a split batch with the Danstar/Lallemand Abbaye in the other half. The Abbaye by comparison is just bad -- huge apple ester, no phenols, solventy, none of the lovely malt flavor. Very clear though, no haze. Same boil, same everything, only difference was the yeast pitched. I dumped it down the drain, it's gone. I could drink it, but it wasn't anywhere close to as great as the 3864. FG was identical, 1.010. Same fermentation conditions, same everything. But it was not good at all, not worth keeping or even blending or souring or anything else. Also I had played with the Abbaye previously, with same results, dumper. I'll never use that yeast again.
It's been so long since I've had any success with a Belgian. WLP530 has given me mixed results over the years, sometimes excellent, other times not. I've also tried 3787 and 3944, which didn't impress me either. None as great as this 3864, except for one time with WLP530 where it scored 41. Haven't been able to duplicate that though. I like to think I'm learning... but I think I'm just lucky, unlucky, lucky, unlucky, ad nauseum.