Saturday, I brewed up a Farmhouse style ale using a Belgian Saison yeast. I pitched early Sunday evening and kept it relatively cool (75) for the start of fermentation. By Sunday AM the fermentation had begun but was somewhat mild. I put the bucket in the garage where the temp reached 85+ by the afternoon.
Holy cow, the thing is going nuts!! Glad I used a blow off. This yeast must really dig the higher temps.
Hey, knock that shvt off. We're drinkin' here.