I'm going to be brewing a Saison with Wyeast 3522 Belgian Ardenes yeast. The recommend temp range of this yeast is 65-85 degrees, with increased phenols as temperature increases. My basement where I'll be fermenting is currently 76 degrees. Is this a satisfactory temperature for brewing the saison, or should I swamp cooler it? I'm just not sure about the increased phenols, and how that relates to the Saison style.
Note: I'm brewing the saison as a birth announcement of my son, he's due October 19th. We live on a farm, this is a favorite style of mine. A farmhouse ale was a no-brainer choice for me. I'll be doing labels with his picture on it. This is hardly my first batch, I just want this to turn out really well. I will be making a starter. Thanks.