Classic Style Saison

Depends on which Saison yeast you are using...follow the directions listed and then maybe raise slightly towards the end of fermentation (which can vary a lot with some Saison strains).

I think some of the problems with Saisons stem from recipe formulation...don't get too many unfermentables or mash too high (or use too much extract) if you want some strains to attenuate fully

 

I have done 2 saisons back to back and the following fermentation schedule worked very well for me. Probably the most, to style, beer I have ever made. Delicious smooth balanced belgian esters as soon as the keg was carbonated. I had to put 6 bottles aside early to age or else I would have drank it all, damn the competitions.
Primary yeast was 1800ml aerated & decanted stir plate starter of wl1214. At day 5 I smacked a bag of wl3711 and dumped it in the fermenter to get it as dry as possible.

Fermentation Steps
Name Days / Temp (temp probe on outside wall of fermenter, insulated from ambient fridge temps)
Primary 2 days @ 64.0°F
Primary 2 days @ 66.0°F
WL3711 2 days @ 68.0°F
Keg/bottle when FG is reached

 

The upper limit of the White Labs recommended fermentation temperature for WLP670 is 72°F. I personally would not exceed that temperature.

Some BAs are more adventurous than me and will ferment Saison beers at temperatures higher than yeast vendor’s recommendations.

Cheers!

 

My apologies, in my haste to post before i left for lunch, I did not read your post very carefully.

There is a very good discussion of fermentation temps of saisons in "The Brewing Network" podcast, "Saison - The Jamil Show 09-10-07". It's for sure available on iTunes for free.