I brewed this beer pretty much exactly per the original post recipe 2 weeks ago and my OG was 1.064. I just checked it yesterday and the gravity read 1.000! I'm really happy with how it turned it, it takes and smells exactly how I think a saison should. Many thanks to the OP. One question though, what is the purpose of the second half of the 4 week fermentation at a higher temperature? So far I have fermented for two weeks at 68 degrees (room temp in my basement). I don't have a good way of keeping this beer at 78 other than turning off the AC in one room and even then I think the temp will fluctuate. Since I'm at the final gravity, will I be missing anything by bottling now and skipping the final two weeks?