hello, I am a first time brewer and a few days ago i completed my first brew. I made a saison recipe from a malt miller all grain kit. I am using mangrove jacks m29. I have a more or less constant 30º here and am trying to keep my process as simple as possible and see what I can produce in this environment as beer here is generally expensive for rubbish and well overpriced for anything thats nice to drink. I think I have answered my own questions slightly as I just took a gravity reading as I thought my ferment had stalled but it seems to have eaten most of the sugars in 60 hours due to the high temp. og was 1052 now 1004. I read people talk about fusel taste and this can be caused due to high early ferment temp. I tasted it, it was beer but it had a pretty nasty mouth feel and taste after swallowing. Is this likely to stay? I read somewhere most of it will dissipate if I let it sit in the fermentor for two or three weeks? How long can I safely leave it in there before things start to go bad in this temperature? I also plan to bottle and chill for a week or two before consumption if possible. cheers!