Ramping up the temp on a Belgian Golden Strong?

[BrewerB]

On Sunday I brewed JZ's recipe for the Belgian Golden Strong.

Cooled down to 64F and it was fermenting nicely the following morning.

The book and show recommend a gradual "ramping up" up fermentation temp to 82F over the course of a week. Anyone tried this before? At what pace were you raising the temp?

I'm thinking adding 2-3 degrees a day should do the trick but wanted to check with anyone who's brewed this recipe. I raised the temp to 66F last night and might tack on another degree when I get home.

Cheers and thanks for your input!

[DannyW]

I did exactly that. Started around 64 and ended around 84 over the course of a week. Started with ice packs, ended with a heating blanket! Seemed to work pretty well. Gravity dropped just like it was supposed to. I was using Wyeast 1344; found it a little bland when all was said and done.

[TapItGood]

2-3 degrees a day is perfect. I started at 64 and let it go all the way to about 86-88. I just had the first taste out the the keg last night...man it was good. It has great aromas of bannana and even a little bubble gum. It's sweet and finishes dry. At the very end of the glass as it warmed I got this aroma and flavor I've never tasted in a beer before. Hickory Smokey Bacony! I used WLP568 Belgian Ale Blend new from White Labs. Let me know how it turns out...Cheers!