I brewed a Saison on 7/23 using this recipe:
.5 lbs. Crystal Malt
6.04 lbs. Light DME
2.5 oz. French Strisselspalt 60 min.
.5 oz. French Strisselspalt 15 min.
Coriander, Paradise Seeds, Lemon Peel, and chamomile at flame out
Dupont Saison Yeast (built starter from dregs)
Fermented in high 80s
It has been sitting in the carboy since I brewed and I don't have an available secondary right now and won't for a long time due to bulk aging other brews.
When should I put it into keg? I don't want to put it in prematurely but don't want to let it sit on the yeast cake for too long either.