Seeing as how I am actually able to keep an ambient temp of at least 85 degrees, i figured it would be a good time to make a saison since it seems to thrive at those sorts of temps. I've read a bit, and i think i plan on starting it at that high temp from the start instead of ramping up as some others have. I have a few questions related to this temperature:
When making a starter, should i keep it at a higher temperature as well?
And when pitching, will it better to pitch at a higher temp around 80 or 85, or just to wait til it cools to about 70 as i normally would?
After primary fermentation is complete is it advisable to continue to leave it in the higher temp. environment. I don't use a secondary, so i would just leave it in the primary, but would i want to move it to a more moderate temperature?
When making a starter, should i keep it at a higher temperature as well?
And when pitching, will it better to pitch at a higher temp around 80 or 85, or just to wait til it cools to about 70 as i normally would?
After primary fermentation is complete is it advisable to continue to leave it in the higher temp. environment. I don't use a secondary, so i would just leave it in the primary, but would i want to move it to a more moderate temperature?
