Beer Forum

So, I'm brewing my Saison this week. I understand what I am going to do with letting the temp rise but what about after fermentation is complete? Can I bring it back down to 68-70°? Or do I leave it at the 85°?

Just curious because my beers share fermentation chambers sometimes and if I'm at 85°, I can't really put another beer in the same chamber.

once fermentation is complete I dont see any issue in cooling it down to 68 or even lower before packaging.
some saison yeast strains can be sluggish so be patient and take visual and gravity readings before
cooling the temp.