Fermenting Raison D'Saison (Jamil recipe), pitched last pm @68 using WLP566 Saison II yeast. Apparently a much less temperamental yeast than 556 or 3724. Its bubbling away vigorously now. I have the fermenter sitting in a large plastic tub and have an aquarium heater. Also plan to add cane sugar when signs of fermentation slow. Does anyone have a schedule of ramping temp that might be ideal? I was thinking of giving it 24-48 hrs @68, then moving up 2 degrees or so per day. Does this sound reasonable? TIA!