Originally Posted by keelanfish
88 to 93 seems a little high to me. I'm actually brewing a saison kit from Morebeer next and it says to pitch at 68 and hold for 3 days and then to raise the temp up 2 degrees per day until you get to 80. Hold at 80 until fermentation is complete.
This is the standard instruction set for a saison . . .but it is not a good way to do it. If you want a true Saison fruitiness and spice start at 80 and go to 86, even as high as 90. The fruit and spice esters that truly characterize saisons are developed in the first 72-96 hours of fermentation. They will continue to evolve and actually mellow out during additional warm fermenting but if you start at 68 and ease up to 80 over 6 days you will end up with almost no saison character.
Often the recipe will then fake those esters by adding spices to the beer. Pepper, cardomom, orange peel, etc.
I am surprised at the profile you are seeing CP. Those temps and 1.040? I have one working as we speak. It hit FG at day 6. This weekend will be 3 weeks and I think I will be bottling it. Maybe wait another week.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.