7 days in the fermenter and it's still bubbling! This is my first time using 3711 and man is this yeast crazy.
I did my starter at 68F, pitched at 70F and let it rise during the first two days to 75F on it's own (brew closet room temp). Then I threw a temp controlled heater in the closet and let it slowly ramp up to 80F over the next couple of days. Now it's at 82F and I'm thinking about holding it there till after fermentation finishes, maybe even longer. Thoughts on keeping it hot while it rests or letting it drop down to 74 and letting the yeast rest a bit while it conditions?
Bring on the Saison Funk!