So, I am brewing a Belgian Dubbel for a competition tomorrow. I did this one last year and loved it, so figured I'd get some good old-fashioned feedback at a comp.
My question is for the fermentation, should I keep the temp low and aim for the spicy and peppery flavor to couple with Czech Saaz spice? Or do the opposite and ferment hot to get the banana and bubblegum to come through.



