Saison fermentation question...

[toestothesun]

So, I brewed a saison (white labs french saison yeast) and the recipe tells me to pitch the yeast at 65 and then ramp up to 75 over 48 hours - I've done this. My question is, for the remainder of fermentation do I leave it at 75 or do I cool this down?

Thanks in advance

 

[atom]

never used WL french saison but if it's anything like 3711...it'll do fine at 75. leave it.

 

[m00ps]

I always insulate my saisons with a jacket or put them in my tub/auqarium heater setup to ramp them past 90. You would do best not to let it drop too far or the yeast may stall. Altough 3711 is known for powering through just about anything

 

[atom]

yeah...3711 is a different animal. it will go to .001 even in the mid sixties.

 

[toestothesun]

Awesome, thanks all. Sounds like I'll leave it at 75