I started my first Belgian Golden Strong Ale on Saturday. I used a Wyeast 3787 High Gravity Trappist yeast. The recipe was for 5 gallons. I had read somewhere that I should consider doubling the yeast or at least making a starter. Short story is I didn't and the fermentation took off crazy hot in about twelve hours. The Wyeast was only two weeks old by the date stamp. Is this normal for a 3787? Or a result of adding sugar to the boil? Are Belgians always this energetic?