I just brewed a saison on Saturday and pitched WLP670. I cooled it down to 64F and kept it there until it formed about 1.5" of krausen. I then moved it into my house to let it warm itself up. It's been going gangbusters but I noticed that the temp is now up to 76-77F. White labs recommends the temp range of 68-72, which I'm obviously far exceeding.
My brain was thinking saison, which usually ferments pretty warm so I figured our house would be perfect. At this point I'm going to have to ride it out and see how it comes out. I don't want to cool it down and risk putting the yeast to sleep.
Any idea why they would recommend such low temps for a saison? The only strain I know of that works well in the 60's is Wyeast's 3711. Anyone have experience with fermenting 670 in the mid-70s?
My brain was thinking saison, which usually ferments pretty warm so I figured our house would be perfect. At this point I'm going to have to ride it out and see how it comes out. I don't want to cool it down and risk putting the yeast to sleep.
Any idea why they would recommend such low temps for a saison? The only strain I know of that works well in the 60's is Wyeast's 3711. Anyone have experience with fermenting 670 in the mid-70s?