So I am a relatively new brewer and I love saisons. I decided to order a saison kit using wyeast 3724. After reading the stalling horror stories and ordering about 100$ more brewing equipment to support the temperature regulations I think I came up a method to support a good yeast starter and proper temp controlled fermentation wanted to run it by "saisoned" pro's (you see what I did there and get any recommendations. I am making a starter tonight at about 10pm (Wednesday) using a stir plate inside a cooler with my carboy warmer inside the cooler to keep temps at 78 degrees F for 72 hours (brewing Saturday morning). I read that this strain needs at least 48 hours to kick start so I went with 72 to be sure. After brewing I will pitch yeast to 78 degree wort and do primary fermentation (initially with an airlock for first 1.5-2 wks until gravity is at least 1.024) starting temp at 78 on brew day ending primary fermentation at about 83 degrees by the end of the two weeks. Then siphoning to glass carboy for secondary fermentation with only aluminum foil on top and moving from 83 degrees to 90 degrees over a 1.5 month period or until FG is at 1.005 or below. Then bottle conditioning for two weeks in my basement (about 55-60 degrees) for two weeks. Remembering the whole time to just be patient and ramp up temps if gravity stalls. Any pro's want to weigh in and tell me any recommendations? I would really appreciate any feedback! Some people say just do one primary fermentation and keep the same yeast cake but, the directions of the kit say do a secondary. Also, the kit doesnt call for a starter but, I prefer to do one? Thoughts? it is an extract kit if that makes a difference to your answer.