Alright I am going to make a Saison Brasserie Dupont Clone.
My question is why the warm darn near hot ferment temps? I see that the yeast strain likes a 70-80 degree fermentation but pushing it seems out of character for a beer that was made during fall and spring for the summer months. There I go with too much history for nothing.....anyway what does this bring to the finished product? I like to know why I am doing something at least what its supposed to achieve.
My question is why the warm darn near hot ferment temps? I see that the yeast strain likes a 70-80 degree fermentation but pushing it seems out of character for a beer that was made during fall and spring for the summer months. There I go with too much history for nothing.....anyway what does this bring to the finished product? I like to know why I am doing something at least what its supposed to achieve.