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nyone ever used this yeast? I’m writing a Saison recipe and I’m trying to come up with a good fermentation schedule... 568 is a blend of a saison strain and a belgian ale strain. This Saison is going to have an OG of 1.050-1.055, I oxygenate by shaking the carboy. I was thinking that I would pitch at 68 then the next day once fermentation got rolling that I would heat it up somewhere around 85 degrees using a heating pad and sleeping bag. I was thinking of heating it up and letting that ride for about 3 days and then fermenting at ambient temps, transfering to secondary after active fermentation is over, and bottling about 2 weeks later.
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