Danstar Belle Saison: In mid primary now, should I maintain elevated temp?

[tarmac]

This is the first time I've used my aquarium in a cooler fermentation chamber and wanted to experiment with the Danstar Belle Saison yeast which is known well for doing good things at high temperatures.

I had DME + sugar ingredients laying around as well as 2 packets of Danstar Belle Saison and an empty 6.5 gal carboy with time to kill. So I went out bought the S. Goldings and Saaz pellets and came up with this high gravity recipe aimed to test what this yeast can do (5 gal):

7 lbs - CBW Pilsen Light DME (Briess) (2.0 SRM) - 68.3 %
2 lbs - Candi Syrup, Golden (5.0 SRM) - 19.5 %
1 lbs - Candi Sugar, Homemade Light (5.0 SRM) - 9.8 %
4.0 oz - Cane (Beet) Sugar (0.0 SRM) - 2.4 %
1.50 oz - Styrian Goldings [3.20 %] - Boil 60.0 mi - 13.1 IBUs
1.00 oz - Styrian Goldings [3.20 %] - Boil 45.0 mi - 8.0 IBUs
1.00 oz - Saaz [3.00 %] - Boil 30.0 min - 6.3 IBUs
0.50 oz - Styrian Goldings [3.20 %] - Boil 15.0 mi - 2.2 IBUs
1.00 Items - Whirlfloc Tablet (Boil 5.0 mins)

Post boil OG was 1.085 (eaxctly on target per BeerSmith)

Fermentation schedule:

1-Mar-14: Pitched 22g (2 packets) of Danstar Belle Saison @ 64F, rehydrated exactly per package instructions, activity within 6 hours
2-Mar-14: High krausen @ 74F, Vigorous activity
3-Mar-14: +temp to 82F, Airlock bubbles 1 per 1 second
4-Mar-14: +temp to 84F, krausen gone, Airlock bubbles 1 per 2 second
5-Mar-14: +temp to 86F this morning

I plan on getting it to 88F by 7-Mar-14.

Should I hold it at 88F until I bottle? I always have left my beer in the primary for a month - long after they have attenuated just to "clean up" but should I leave this beer at 88F for a month? Should I Secondary at 50F? I have the ability to control my carboy temperature anywhere within 50-90F.

I'm interested in hearing any suggestions you may have. This is the first time I've artificially controlled fermentation temperature and don't know what results I can achieve post primary. Thanks

 

[duboman]

I would leave it at the temp until it reaches FG, give it another week to clear and cleanup and then package it. Personally I see no reason to secondary or leave it sit for a month if it's done. If you elect to secondary and bulk condition for the whole month then there is no need to maintain any temp since it's done fermenting.

 

[tarmac]

Definitely fermented quick - just took a sample, 1.010... down 75 pts in 96 hours since pitch. I just set temp to 88F and will leave it there until I take another sample in 72hrs. Tastes great! Spicey, lemon zest, yum!

Sent from my SPH-L710 using Home Brew mobile app

 

[Shanghaibrewer]

Pitching Yeast today. Room temp here is somewhere between 77-82. From what I read above that sounds fine. Can anybody confirm? Cheers

 

[didinho]

Pitching Yeast today. Room temp here is somewhere between 77-82. From what I read above that sounds fine. Can anybody confirm? Cheers

I had lots of disturbing phenols, even starting from 22-23°C (74 F). My next batch with this yeast will be at 1 8°C or lower for first two days, then I'll raise temperatures.

 

[Electrake]

I had a brew that was only elevated to 78, but easily one of the best saisons I have ever made. It was similar to the cottage saison you can find the recipe for on this site.