I'm going to be brewing a Saison Saturday, and not having brewed one before, I'm really confused as to what temperatures I should be fermenting at for this thing. The White Labs FAQ for this yeast says the yeast is good between 68-78F, but then if you read some of the comments you see a guy who regularly brews with it in the 80-90 range and loves it. I found several other recipes around where people are using this yeast in the 80-85 range as well, and some others where people start off at a typical 68F, then let it go as high as 80F or 85F.
What I'd like to understand is, what are the various esters and flavor profiles I can expect at various fermentation temperatures, and *when* I should be fermenting at higher temps, if at all?
My original plan was to just let it go in the 80-85F range for the whole time, maybe even as high as 90F, to simulate the temps you'd see that originate the style. But I dunno what to expect from the yeast, and I don't want to end up with something that turns out to be unpalatable. At this point I'd welcome any suggestions.
What I'd like to understand is, what are the various esters and flavor profiles I can expect at various fermentation temperatures, and *when* I should be fermenting at higher temps, if at all?
My original plan was to just let it go in the 80-85F range for the whole time, maybe even as high as 90F, to simulate the temps you'd see that originate the style. But I dunno what to expect from the yeast, and I don't want to end up with something that turns out to be unpalatable. At this point I'd welcome any suggestions.