Originally Posted by katy_bug
Well . . . I pitched at that temp because I was following the directions on my kit.
most kits give terrible advice. its always best to pitch at or below your fermenting temp. thats weird it came with the 3942, it won;t quite give you saison characteristics, but it'll be fine nonetheless. 68F isn't low per say, but with belgian strains and esp saisons, you want to ramp up the temp after the first 24-72 hours to really force the yeast characteristics and help dry it out. id bring it up to around 75F if you can