I've never brewed (or had) a saison before, so I decided now was a good time.
Two days ago I brewed and it's been vigorously fermenting since.
I pitched at 65F, however it quickly escalated to 78F. I know saisons can (and are supposed to) ferment at higher temps, however I'm getting a bubblegummy, almost juicyfruit aroma from the airlock. Is this a good or a bad thing for a saison.
Any advice would be greatly appreciated! (sorry if this is already a topic, I didn't see one on search).
Two days ago I brewed and it's been vigorously fermenting since.
I pitched at 65F, however it quickly escalated to 78F. I know saisons can (and are supposed to) ferment at higher temps, however I'm getting a bubblegummy, almost juicyfruit aroma from the airlock. Is this a good or a bad thing for a saison.
Any advice would be greatly appreciated! (sorry if this is already a topic, I didn't see one on search).