I am a noob and have my first Saison 3' behind me in the secondary. After brewing a Big Belgian Tripel and an American Pale I anticipated a bigger fermentation. It was very tame. Moved to a carboy to sit for another 2 weeks. SG is nearly at the target so I am on track.
I had the pleasure of tasting an nearly perfect saison yesterday. Ive never brewed one but but the gentleman that brewed it emphasized fermenting at 94degrees.. Not sure about the specs but it was great.