I am making my first saison. I did it last weekend and using the french saison yeast in a starter. my og was a 50, But I started the fermentation at about 68 and now it is 80 after 4 days. But my question is that after two days the foam disappearred and no air lock activity. I took a reading and it is a 30, but still looks very milky. Someone told me that saison yeast can be very slow and you really don’t see much on activity since it can take three weeks.
What are others opinions on that since it is my first.