Going for my first try on a saison. Past 6 batches of other styles have been right on target. Going to use Wyeast 3711 French Saison. Main concern is fermentation. Going to put in shed which is averaging 86 degrees F over the last two weeks. Any tips on length of time in primary and should I transfer to a secondary? Should I start fermentation at a lower temp and then put in shed?Will probably brew this weekend. Thanks for the help.