« on: October 01, 2014, 03:09:05 PM »
With the Belle Saison I have made a few beers. The last one is started at 77 F and let it warm up itself till 83 F and after that I kept it on 75 F.
This beer became more a Saison then the previous ones I started on 68 F and let it rise in a day to 71 F. This beer was a good beer but not realy a Saison. It was too sweet dispite the final SG of 1001.
The next time I want to start at 82 and let it rise to 86 F to get even more Saison character.
FWIW, Stan Hieronymus starts his Belgians in the low to mid 60's. However, many here claim to jump into the higher temps right away. Perhaps a split batch would give you a way to determine what you prefer? Just a thought.