Ok, from reading the BJCP study guide, I learned it's better to keep your yeast relatively cool until you hit the high krausen stage of fermentation to prevent off products, before you ramp up your belgian yeast.
I have an imperial dark rye saison I pitched with ~300 billion cells of 3711 starter that I had sitting in my fridge for around a week* (so not an active), it reached high krausen in about 10 hours. Can I start ramping it up now, or should I wait at least a day first? Last time I waited 2 days and I got a delicious beer with wonderful belgian esters, but I didn't think I got a really strong saisony profile (pepper and tropical fruit) that i know many brewers get from a hot fermentation regimen (mine only got it up to about 73 on the free rise before fermentation substantially slowed).
* (side note incredibly well-behaved yeast. not only does it ferment incredibly well, but even though I had to delay brew day and tossed it in the fridge for over a week, it still had well over 90% trypan blue negative cells on the count).
On another side note, despite slightly oversparging, this was one of the tastiest prefermentation worts I've ever had
OG: 1.078 (was supposed to be 72... ooops)
Calc IBU: 35
10# Weyermann Pils
1.75# Global Munich 12L
1.5# Weyermann Rye malt
0.5# Simpsons Crystal 150L
0.5oz Carafa special 2
1.5# sucrose
42g EKG 60min
28g EKG 15min
28g Hallertau 10 min
28g Hallertau 0 min
