In future saisons, I was thinking about using Saaz/Styr Goldings throughout, with good-sized additions at FWH, 30, 15, and after KO.
I stole this Saison hop regimen from a Northern Brewer recipe, but I really like it (for a 5 gallon batch):
1 oz EKG - 60 min
.25 oz each of Saaz and Styrian Goldings - 10 min
.75 oz each of Saaz and Styrian Goldings - 2 min
Pitch too low or control to 'normal' ferm temps = too low of a flavor contribution from the yeast
Pitch to high or dont control temp = temp drop at end of ferment, stressed yeast, fusels/phenols, poor attenuation.
Is this just a balancing act I haven't mastered yet?
I brew mostly Belgians, and I've had the best success (at least with 3711, 3522 and 3787) pitching in the low 60s, fermenting in the upper 60s for 36 hours, then letting it rise up naturally into the low to mid 70s.
I'm always nervous about keeping it too cool for too long or letting it get too warm too soon.