Ive fermented Saisons into the 80s before. It worked great! Its actually my goto summer beer for this very reason. The last one I did, smelled sooooooo bad while it was fermenting. It was disgusting. Then, tasted AMAZING.
+1 on 3711
I did a variation of the cottage house saison in here.
I fermented at 68 for 2 days, then upped it by 2f every 24hr until I reached 77. I let title stay until it had been 2 weeks from pitching. Then 2 weeks at room temp.
Came out with some spicy notes... It has lots of funkiness to it too. Turned out great.
I'm going to get some now...