Fermenting on a schedule is all about balance ⚖️ ⬆️Higher temperatures will lead to faster ferments but will also increase esters, fusel alcohols, and other maybe unwanted flavors ⬇️Lower temperatures help reduce some of these flavors and aromas while slowing down cell growth and fermentation timelines We typically recommend starting most ferments at 68F(20C) for ales and 50F(10C) for lagers as a starting point. Just like humans, do you function better at warmer temperatures☀️ or colder❄️? But have you tried a pitching a saison yeast and letting it free rise? How about a Kveik yeast and fermenting hot as it evolved to produce a “clean” beer at higher temps!