I am currently fermenting Saison de Noel (5 gallon, extract) from Northern Brewer. This is my third homebrew. I pitched a 2 liter yeast slurry (wyeast 3711) and it's been fermenting at room temp (72) for 10 days. The OG was approx 1.065 and after 10 days its about 1.008. I don't have any temp control. Northern brewer didn't specify what the FG should be, so I'm wondering if 1.008 is on track??
I will leave it in the primary for 3 weeks and then bottle. Is this level of attenuation ok or should I rouse the yeast or pitch more??