Living here in Brooklyn without a second refrigerator to maintain steady fermentation temps has been a constant challenge. I recently brewed a Brooklyn Summer Ale clone, fermented it in a wash tub full of water and left my air conditioner on at 65* pretty much around the clock. While the final product turned out great, I just got my ConEd bill and don't think I can do this all summer. I recently read that Wyeast's Belgian Saison (#3724) ferments best at around 90*, and while this would be perfect for local conditions, it just seems impossibly high. Does anyone have experience using this strain? Can this really be true?
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