Danstar Belle Saison.

[Greg2013]

What is the optimum fermentation temperature for this yeast ? i don't want an overload of funk like on some saisons.

[Drum]

Danstar dont seem to give an optimum temp http://www.danstaryeast.com/company/products/belle-saison-beer-yeast
The site suggests 'fermentation in 5 days at 17*C'   but theres  .pdf at the bottom of that page with a graph showing SG and cells in suspension vs time, but at 20*C.  Thats a range to work within at least

Havent used any saison yeast as I really dont like the style, but I'd follow the usual rules re temp. Stick to the lower end of the range to avoid too many funky flavours but if you're brewing a saison isnt there supposed to be some bit of weirdness in there?
The last one I tried was Lazy sunday from trouble and that tasted to me very like a lager I attempted in my early brewing days (lager yeast in summer with no temp control) Couldn't finish the bottle between 2 of us
 

[Greg2013]

This is the first time i have tried to brew a saison,not a fan of the heavily funky ones i have tried,but the Dungarvan Brewery Seaweed Saison was lovely(incidentally if you have any in storage past a month watch out as they tend to gush). I had a pack of this yeast that is out of date in three months or so and figured i would have a lash at using it. Checked the Danstar site and feck all as to what an optimum range might be for this yeast,however some USA brewers have given some advice on how they use the liquid saison yeasts from WL and Wyeast which goes something like below;

1)Pitch your yeast with no fermentation temperature control and let it self regulate until day four of primary fermentation.

2) Between day 4-7 of primary fermentation ramp up temperature until it reaches circa 21C,keep it there until fermentation is complete then crash chill and lager for minimum three weeks.

I am going to let it self regulate for 24 hrs, tomorrow i will be putting on a heat belt for the rest of fermentation,i am starting this stage early as evenings and nights are cold as a witches tit here atm,a saison would be hard pressed to get any of that "weirdness" you speak of under these cold temps. 

[eanna]

I'm very late on this but Belle Saison likes it very hot in my experience. In the summer I start it at 22 in a hot room upstairs and let it free rise. Under 21C it'll be far too clean for my taste.