I have a Saison brewing (actually two) and I hear "slowly raise the temp from 70F to middle 80s".
Whats the time frame on this. It's been fermenting for about 14 hours now and I have it from 70 to about 75 now. Faster? Slower?
BTW - the big carboy is using White Labs Belgian Style Saison Ale Blend WLP568 while the smaller one is Safbrew T-58 and I'll add Champagne yeast in maybe another 12 hours!
That is a 55g fish tank heater to slowly raise the temps.
Grinders Island Brewery - Pipeline
Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at 85 degrees as I type.