I'm brewing a clone of Fantome Saison based on a recipe in the Szamatulski's book Beer Caputured this weekend and am using Wyeast 3463 (Forbidden Fruit). After listening to Jamil's Saison show I was planning on letting the tempurature rise during the fermentation to get the nice spicy notes and to help with attenuation. My only concern is that I'm going to be adding a couple quarts of fruit juices (probably strawberry and raspberry) as I rack to the secondary. This will of course start off fermentation again. With the beer being around 80 deg F at racking and restarting fermentation will I get some fusel alcohols? Should I let the fermantation ramp up to 80 deg F during primary and then take it back down to say 68 deg F before moving to the secondary?
Thanks for any advice.
David
