Saison Progress

I started getting active fermentation within 4 hours. I kept the fermenter cool by placing it in my 32 quart stainless steel kettle, filling it halfway with water and placing a couple of 16.9 ounce frozen water bottles inside the kettle between the kettle and fermenter walls. This has kept the temperature at 70 to 74 degrees Fahrenheit when the ambient room temperature has been maintained at 78 degrees Fahrenheit (good-ol' San Diego summer weather). I haven't checked the gravity, but the beer is still pretty active on the fermentation.