I'm doing an all grain saison with wyeast 3724 yeast. Recipe requires transfer to secondary and dry hopping after fermentation has considerably slowed down, "between 5 and 7 days" it says. I'm also doing a temp ramp-up by starting temp at 68, and ramping up to 80 degrees during course of fermentation. I did this temp ramp-up on a previous saison, and it turned out great. Wyeast talks about 3724 needing higher temps anyway.
What I'm doing DIFFERENTLY from the recipe is keeping wort in the primary for longer than 5 to 7 days. I'd prefer it stay on the cake for two weeks before I transfer to secondary and dry hop. I think majority of fermentation will be done by that time, and I'd rather do as much fermentation in primary as possible. It's been 7 days in primary and fermentation is still steady as she goes.
The 3724 saison yeast has an unusual behavior, and I had to do some unusual stuff the last time I did a saison.
Does anybody think my approach is cause for concern?