Wither the saison? you may ask.
It's in my basement. I haven't gotten around to bottling it yet. Which led me to consider conditioning time for this beer. Which led me to worry (something I do well) that in my cool basement the saison is going to, basically be lagered, and may end up too “clean”. Which led me to research conditioning times. Which somewhat allayed my fears about it being in the secondary too long.
This will be a big saison. I'm estimating my a.b.v. at a massive 8.6%. Far bigger than the style range so there's a chance this will be on the hot side.
I figure I can let it condition longer to cool off, so to speak, and allow some yeast esters and wildness to push aside some of the fusel alcohol aspects....