I am looking for advice on continuing the fermentation process of my first Saison. It has been in the primary for 3 weeks now and I decided to check it today. The OG was 1.072 (I know, a bit high for this style) and it is down to 1.040 and tastes great but still needs to come down significantly.
I know that this style can take a while to come down fully (end should be between 1.008 and 1.002) and the yeast (Wyeast 3724 Belgian Saison) is still doing its work as the airlock is still off gassing regularly (about every 4-5 minutes).
My question is about racking, I am worried about racking to a secondary and losing much of my yeast activity, so I am thinking about leaving it on the trub for at least another week and then racking... Anyone have experience with this?