Saison ferment.

The popular recipe I'm going by has you leave the Saison in primary for 4 weeks, at 2 different temps, then bottle.

I'd say there would be very little point in leaving it in secondary to develop yeast character, as it would develop just as well in bottles.

 

Just out of curiosity, if you don't normally, why did you do it this time?

Saison yeast, in general don't floculate well, so the longer you leave it in secondary, the more floculation you will get...especially if you can cold crash it. IMO a month at lager temps bulk conditioning will go a long way to "smoothing" out the flavors, then bottle and carb. Or bottle, carb, then cold condition. The main diff I see is that you won't get the benefit of dropping out yeast and phenols before bottling, but a well fermented Saison tastes great after 2 weeks fermenting and 2 weeks bottle conditioned.

 

What yeast strain, and what is the FG you are shooting for?

 

Heat it up to 90 and forget about it for two weeks. That's what I did with my last saison. Still only hit 1.010 though.

 

This is not necessary (to finish fermentation) for either of the two main Saison strains. If someone prefers the ester/phenol/fusel profile 90F produces, that's one thing, but the yeast don't need it to finish.

Edit: Just realized that the OP's beer is almost at final gravity. Which means the esters/phenols/fusels have pretty much already been pre-determined. At this point, raising the temp to 90F would probably accelerate attenuation of the last few gravity points, but personally I still wouldn't do it. 90F is not a good recipe for beer freshness.

 

Most esters and other aromatic compounds are made early on so extended aging is not really necessary I think. It is good practice in my eye to not rush things and let it clear/clean up naturally, though. A 2-3 week primary is a strict minimum to me on almost all beers.

 

How about just forgetting about it for another 2 weeks and then start in with gravity readings? For me, I do like warming my saisons during primary. I start at 70 and every day bump it up 3 degrees until I hit 80. I let it sit at 80 for a week and then let it sit at ambient temp, around 70, for another week. I am assuming he's stalled out a bit though. I mean 14 days and it isn't at fg yet? Even my brett beers go faster than that. Just trying to get some ideas out there to get him done I guess.

 

Hard to say if it's stalled, with no indication that multiple readings were taken.

OP: I'm sure you don't mean 1.1. 1.010 maybe? What was your recipe and what was your OG? And have you taken more than one reading that didn't move?