Fermented at 63F.
It was a 4.5 gallon batch with 2 fresh packs of yeast Fermented at 63F for 4 days then when the yeast started dropping I ramped up to 65F.
After it hit terminal gravity ramped up to 68F to see it it would drop more.
Wow thats the fasted I have every had for a Belgian Strong.
It tasted good but I'll age it in a keg and see how it improved.