Quick question on temperature effect on wlp565 saison I, I see on white labs site it is saying optimal temp is 68-75. That being said I have read multiple posts on multiple forums and it seems that everyone ferment with this yeast at high 70 through the 90's with great results. I know saison yeast ca. Handle the heat but I was wondering what lower temps would produce for flavor and the same with fermenting at high temps. I also have read this strain is notorious for getting stuck and that low temps ( mid to high 60's) prolong the fermentation process that's why I am thi king of hooking up my brew belt but not at the cost of flavor and the finished product. Thanks for the input in advance.