I just made a quad w/ 1762. After 2 days, it was only fermenting at 60 deg & I wanted it at 68 so I moved it to a warm spot in the kitchen that night. In the morning it was 74 and had gone from 1094 to 1034 in 3 days! Rochefort starts at 68 and raises it to 73 at the end. I dropped the temp to 70 and held it there + racked it yesterday at 1014 and it has an intense rubbing alcohol aroma, not acetone thank God. I am wondering if I am doomed to a solventy mess of if this should age out. BTW I got the temp by dipping a digital probe thermometer into the beer, NOT from checking the outside of the fermenter.

Check the thermometer maybe. It might age it might not.

With big beers...and this is just IMHO and what I do...others might tell you different...but I keep them pretty cool the entire time and don't raise the temp at all. Not even at the very end. Slow and low. I have had some bad problems longs ago using 3787 and getting things too warm and having the same problem you speak of.

Most of it will age out, if you give it time. Plenty of time.

Lots of time. 3+ months.