Rugrad02
Well-Known Member
I know that Saison's generally appreciate finishing at higher temps. But could the yeast be fermented at higher temps for the entire duration?
When pitching the yeast, would it be advisable to pitch in water that is warmer as well and keep at say 82-85* for the entire fermentation?
Or, should I pitch at ale temp, let ferment for a few weeks at say 70* and then ramp the temp up to the 80s for another few weeks?
When pitching the yeast, would it be advisable to pitch in water that is warmer as well and keep at say 82-85* for the entire fermentation?
Or, should I pitch at ale temp, let ferment for a few weeks at say 70* and then ramp the temp up to the 80s for another few weeks?