Pitch low then increase vs pitch at desired temperature right away

[kangabrew]

Hi,

I will use Belle Saison tomorrow and I want it to ferment at high temperatures, maybe around 90 (don't know how much I will be able to warm it with my heating blanket).

Are there any benefits of pitching low, then once fermentation commence, increase it to a higher temperature vs. pitching at high temperature right away?

In the Sigmund's Voss Kveik directions, it says that you should pitch at 70, then increase. Why is this? I guess the same applies to Belle Saison?

 

[brownni5]

That's pretty typical with Saison yeast - pitch in the mid to upper 60s and let it rip. Belle probably doesn't need to go that high, but shouldn't hurt it either. Pitching too warm, some think, encourages higher alcohols. Pitching low with other Saison yeasts may also allow for expression of the phenols instead of all esters. With Belle, though, it'll get spicy no matter the temp.