Lallemand Belle Saison yeast

[MikeBusby]

I have just made a Belgian saison using Lallemand’s Belle Saison yeast. I fermented at 28C rising to 31C. I am now bottling. Is it going to be OK with the bottle fermentation happening at about 20C do you think? Do I need to give it more than my standard week before putting the bottles in a cooler place?

 

[Agentgonzo]

I would think it's fine doing the bottle conditioning at 20. That's what I normally do, but don't ferment as high as 30 in the primary though

 

[Clint]

I've done that yeast in the high 20s ,it was fine.