I pulled the heat from my New Years day Saison batch yesterday and will rack this weekend to a keg. I started it in the 60's and ramped after about 4 days up to 80 and held it for the rest of the time at 80. I haven't looked at it, but I am hoping it is done. I will take a gravity measurement, of course, but after 4 weeks at that temperature, I sure expect that it is done. First time with this yeast, though...