Just brewed a pretty straight ahead English pale ale with apple cider in it, using White Labs English ale yeast. Brewed and fermented at my buddy's house. Picked up my case and brought it home to try - getting some "belgian-y" character in the flavor. Spicy and fruity, the stuff you expect out of a Belgian pale. Is this from fermenting too warm? Has this ever happened to anyone else on here? My buddy didn't take temp reads or anything so I don't really know what the exact conditions are.