Hi there, an update on the fermentation for my first Saison. I just had to check and see how the attenuation was coming along with T-58. After only three days it has come down from 1.055 to 1.013(checked at 72F). The airlock is still active releasing 4-5 bubbles a minute, so the yeast is still doing it's job. i will try to resist the urge to check gravity until I am ready to rack.
Some quck questions:
Anyone have any thoughts on how dry this might get by bottling time?
Does anyone think I should try gradually raising the temp to say 78-80. Not sure how T-58 would respond to that. Right now the smell is distinctly Honey and Citrus(no sugar or honey added to the boil).