I brewed my second batch last Saturday, a gingersnap saison from a pre-made recipe kit. It used a dry yeast, but I don’t remember which. The instructions did not indicate a preferred temp for fermentation. I had read that saisons can be happy fermenting at higher temps, so that is what I chose to do. It has been at 76 degrees ever since Saturday. Visible, active fermentation took off about 2 hours after pitching, lasted for about two days, then stopped, which seems as it should be. However, in the back of my head I keep wondering if I made the right choice about the temperature. Anybody want to offer an opinion?