A guy in the club uses this often in his mead. Results are good.
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I have seen this as well, though not for quite some time. Interestingly enough, contrary to most other posts about Saison strains, I have no issues whatsoever with my fermentations. They have become quite routone normally being finished in 1-2 weeks depending on gravity. One thing that has helped me is very steady temp control I use a thermowell and a heat wrap. I start fermentation off in the mid to high 60s, let it chug along in the high 60s for 2 days or so and then slowly ramp it up to the high 70s over the next 3-4 days then hold there until complete. Usually done in 1 week.
But, the interesting thing about this thread is that the OP doesn't sound like he is witnessing fermentation. He said he doesn't even see airlock bubbles. Just a few bubbles on the surface. I have seen this in lots of beers, especially once that have sat in the primary for more than 2 weeks. Having witnessed this several times I have often wondered if this wasn;t simply caused by the yeast breaking down. But, like I said earlier, hard to tell what is going on without a hydro reading.