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Thanks for all the replies thus far. I've read alot about this strain so I'm expecting it to be a bit of a pain, yet so worth it for a saison. I've been able to keep the temp pretty high for the majority of the fermentation so far but what, if any, are the consequences of letting it fluctuate...

Last night I took a gravity reading from this batch (and a taste), and everything seem to be going pretty well. My gravity after the boil was at about 1.071 (I know, high for a saison. this was my first recipe with a sugar addition and I wasn't aware that you have to calculate sugar at 100%...

Ok so I read a lot more about this yeast on the forums and guess it is just how this yeast smells. I didn't know how to describe it at first but I guess its the "banana bread" smell that I'm getting. So for now I'll just keep the temperature high and see how it goes. Thanks for any input.

Fermentation started about 6 hours after I pitched 2 packs of this yeast. I'm relatively new to brewing but thus far I've been able to smell the airlock of my previous batches and know that it isn't infected. But this is the first one that smells off. It's a lot more pungent than any of my...