I'm brewing a saison this weekend and plan on starting fermentation at 68deg then increasing temp by 3 deg a day until 83 deg. Then I plan to add candi sugar to the secondary to push down the FG.
My question is this: after fermenting at such high temps and adding simple sugar, how should I go about conditioning? Will corn sugar work after the yeast (WLP565) has become accustomed to the simple sugars? Should I bottle condition at 83deg?