This is my first time using Imperial Napoleon yeast (Wyeast 3711). Just brewed a saison yesterday and pitched a pack of Imperial Napoleon from a vitality starter at 70F. 24 hours in I have a good krausen forming and am letting it rise to 72F. I have to go out of town for work tomorrow and am seeking advice as to what upper limit I should set my fermentation chamber to. My gut says to let it free rise to 80F as I am looking for some of the esters this yeast is known for to be present in this saison. I've also read where people who use this strain prefer the flavors it puts out when fermented in the mid 70's... Thoughts?