So I recently brewed a farmhouse ale extract kit from my LHBS, the recipe calls for fermentation at high temperatures. The LHBS says that they fermented at 92 degrees. It was in the mid 90's the week I did my primary so I kept it in my sun room(which i can open the windows that lead into the house and cool down if necessary) so i kept it pretty steady temp of 90-95. I was super nervous with it fermenting at this high temp. Was ready to drink this week and it is the best beer i've made yet. Not saying it wouldnt have been great if fermented at room temp. But what is the benefit of fermenting at a high temp(I should have asked this question at the LHBS when I bought it but I didn't).
The yeast was WLP566 belgian saison II.
The yeast was WLP566 belgian saison II.
