I live in Hawaii--where it's always hot--and got tired of continually chilling during fermentation. I love the flavor of Belgian beers, so I switched to Belle Saison yeast in an effort to avoid the chill hassle. For about the past 10 batches, I've been pitching anywhere between 90-95 degrees. Room temperature here is around 80-85, so that's where it stays for the rest of the fermentation process. I've had no off-flavors and plenty of compliments. Anyone else out there in the habit of pitching Belgian yeast at high temps and just letting it go?