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Makes sense. Seems I need to hold firm at lower temp for a while then ramp up later in the fermentation. Stay tuned for version 3!

If I had to guess, 4-5 days? Then I pulled it off the yeast and cold crashed it for 3 days.

I think after reading this is where I may have screwed up. I started at what was 65 - but it was actually 62 because dummy me forgot to adjust the temp controller. Once I hit high krausen i went to 72 and held there for 2 days. Once activity levels slowed down i went to 80 but still had...

Reopening this thread. I just did a saison for the second time with WLP565. First batch was for a comp and I got hit on low phenols so I spent more time with this batch at 80F. Pulled a bit tonight and tested. I attenuated at 90% which is crazy high and have high alcohol flavor - not sure if...

This is great feedback. Coming from culinary background it is all about flavor profiles, but you are reaffirming the research I am finding that beer comps are all about accuracy not unique flavors. I will look into this strain. Do you typically ferment high temp like 3711?

So, I am having brewers block a bit. I am thinking about building a saison recipe for a comp in April and brewing next weekend. I am relatively new to brewing and this will be my first comp. I know the answer to this question should be, "just brew a straight Saison, and work on technique" but...