I'm going to brew Drew's Citra Saison, with Weyermann floor-malted pils and WYeast French Saison. This will be my first saison, and, being a Belgian, I want this to be as good as possible, because there's nothing so sad as a sad saison.
Any suggestions on how to make this saison stand out? Of course we all know that it should be bone-dry, but what else? I want this to be the best lawnmower beer in the world (behind Fantome Saison, of course).
Drew suggests to put some foil on top of the fermenter instead of an airlock to prevent stalling from pressure. Is there independent corroboration on the forum? How is the foil wrapped to avoid tension being built up?
Also, I'm not sure about the fermentation temperature. Should I just let the temperature rise naturally, or increase it? People on a Belgian forum claim that when they visited the Dupont brewery, they saw temperatures as high as 35C (95 in Non-Standard).