Originally Posted by brumer0
I would like to add something to this. Even for a Saison, 88 degrees is a pretty high temperature for fermentation. In the future I would lower that by 15-20 degrees. You can always finish it at 75 if you want to have it be dry. However, most Belgian yeast strains can handle up to the low 80s but its always better to ferment cooler if its possible.
It depends on the yeast strain. I have to get my White Labs saison yeast up to 85-90F for at least 2 weeks to get it to finish. There are some saison yeasts that ferment a little cooler but I've never heard of anybody using a saison yeast at 68F and having any success. Saison is the only beer I can brew in the summer without temp control, and I brew enough of them in the summer so I can almost always have one on tap.
Due to some medical procedures and a long vacation I once left a saison in primary for 11 weeks at 90-100F, before I poured it out I tasted it and it was delicious so I kegged it and enjoyed it all fall.