So I'm trying my hand at a farmhouse ale for a local benefit that's in a couple months. I've never done this style before, and the recommended recipe I'm adapting suggests to use Saison yeast (e.g. WLP 670). In a lot of searches I'm noticing this should ferment really high -- 80+. While I have the ability to ferment that high, I also need to be fermenting three other different brews at normal ale temps (~68).
While searching I also came upon WLP 670 - American Farmhouse Blend - which looks like it would want temps to be around what I need for the rest of the brews.
So I can theoretically do either strain and keep temps where they need to be for each brew. Things would just probably be easier with 670 since I could do it all in the temp controlled chest freezer. Any opinions on the difference between the end results with these two strains?
Everything I've looked up with farmhouse ales make them look synonymous a saison as far as ingredients, style, etc. I can't see ~20 degrees difference in fermentation temps producing very similar beers though.
While searching I also came upon WLP 670 - American Farmhouse Blend - which looks like it would want temps to be around what I need for the rest of the brews.
So I can theoretically do either strain and keep temps where they need to be for each brew. Things would just probably be easier with 670 since I could do it all in the temp controlled chest freezer. Any opinions on the difference between the end results with these two strains?
Everything I've looked up with farmhouse ales make them look synonymous a saison as far as ingredients, style, etc. I can't see ~20 degrees difference in fermentation temps producing very similar beers though.