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Heck no it's not "ruined," it will simply taste different than it would have at lower temperatures assuming there is no infection or anything, better or worse is totally subjective. Likely it will be delicious and you will never know what the alternative could have been because it happened as it...

Search "swamp cooler" on this forum and do that ASAP if you are using an ale yeast. Belgian strains like it warm. Fermentation is very yeast and recipe specific. If you don't do anything it will probably stay where it's at temp wise which really isn't too high. Don't worry though :)

Well just for an update. It's almost 60 hours after pitch, got it up form 76 to 80 over the course of the whole day with the heat pad, seams to be steady at 80 now and will leave over night. Activity really started to slow down to about 1 bubble every 10 seconds but is still churning a good...

I thought regardless of method your wort temp and yeast temp should ideally be the same when pitching?

My guess is 65 overnight/while away from home and 70 when you are home/not sleeping (that's how it is in my house)? If you are at 65 most of the time and 70 for just a few hours a day you should be fine pitching in the mid 60*s and leaving it. If its starts to climb past 70 just move it to a...

Great information, thanks for your time! I'll be sure to post results. I have found TONS of threads on people weighing in on the use of 3724 but only 5 or 6 people documenting their actual experience with it well. It stayed at 76* overnight last night in my 64* spare room (sleeping bag ftw)...

Also, recipe says FG will be 1.012 (seems high to me). I've heard this stuff can dry out far beyond. Would hate to rack and bottle at 1.012 prematurely, especially considering it is known for hanging out around there for a few days. 3 day rule still apply for no change in FG or should i go a...

Thanks guys! I plan on starting the temp ramp today. Is it to fast to go from 76 to 82 in under 24 hours?

Just started a partial mash saison fermenting about 32 hours ago. (Afternoon on 3/9/13) 5 gal glass carboy. OG: 1.058 (on the dot for the recipe) pitch temp: 72 wyeast 3724 from bag directly at 72 degrees as well. (I know, should have done a starter, however this bag was REALLY new, puffed up...