Last night I brewed up a sample recipe from the book "Farmhouse Ales" (recipe here
I don't really have access to any of the liquid yeasts here, so the recommended liquid ones for a saison are out.
However, on my last trip back to the states, I picked up some packets of T-58. I decided to let this rip at slightly higher than what most would consider tolerable temps (read this in the book as well, for better or worse). My daytime highs here at consistently in the 90s now and the night time only drops to 80ish
I rehydrated my yeast last night and pitched at 9:00pm at about 85 degrees.
I woke up this morning and I've never seen a fermentation this explosive! (Granted I've only done about 15 batches...) Right now, fermentation is still running at around the same temp of 85ish. It's so active it's almost blowing the liquid out of my S-type airlock, and this is with 2 gallons of extra head space! I've got my AC on for 80 degrees or so and I'm not turning it off for anything for the next 2 or 3 days.
I wanted to report this and then report back on how the final product tastes. I'm well aware I'm running the risk of higher alcohols, but I had a little extra money, extra grains, some time, and I wanted to see how it went. I plan on bottling it in about 2 weeks and I'll let it carb for a month or so before tasting it.
I'll report back then on the results!