I don’t get it when people say they ferment saisons ‘hot’. I need do a side-by-side of one that was truly fermented at the upper end of the range and one of mine, but IME, it creates fusely messes that give you a headache.
I think part of the thought process probably had to do with the Dupont yeast/WL565, which until a few years ago, the only saison strain available. That yeast literally took an act of God to fully attenuate, so people raised the temperature up into the mid-80’s to try to coax out the activity (often with no success). Note I said raised the temperature.
I think the misconception amongst homebrewers is that you need to PITCH at that temperature. Again, IME, not a good idea. You will get fusels and unhappy yeast, that will have yeast diarrhea. My saisons I pitch at 66, then raise up after day 3 or so a few degrees per day into the low/mid 70’s. Most of them have turned out great, and the one’s that haven’t were likely not a result of fermentation schedule. Not to toot my own horn, but the ones I’ve had that have been ‘fermented hot’ have been farty, estery messes that give me a headache.
If you live in a warm climate (even if you don’t), take Hawk’s advice and put together a ferm chamber. Your beer’s quality will skyrocket. Chest freezer on craigs list, self build a temp controller, or if you’re lazy like me, buy one pre-wired.
