Saison de Noel FG ??

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??

Sounds about right to me. That's actually a fairly high gravity beer at a OG of 1.065. You now have a beer that's 7.5% (approx) alcohol. You brewed it in it's recommended temp range but IMHO 72f is on the warm side. It's likely to have a lot of esters (fruity and spice notes like banana and clove) which actually will compliment the style. All the same, let it rest in the primary for a week to ten days after the FG stabilizes. This diacetyl rest will let the yeasts convert the fusel alcohols (known to cause headaches/hangovers) into esters.

3711 is known for bringing the FG pretty low. My guess is that it will drop further. I don't think you'll get banana and clove though... more lemon/apple and some pepper. You definitely won't need to pitch more (this yeast is pretty notorious for eating through anything you throw at it), and it should be done with a 3 week primary. Once it gets down to 1.004 - 1.002 you should be pretty safe...

Mine finished up at 1.008. It was in primary for 5 weeks at 68 and was stable at that gravity for the last 2.5 weeks. Lovely beer, btw. Very unexpected but very tasty.

Look for it to go lower but depending on the recipe it may not. Lots of unfermentables would make 1.008 appropriate.

I agree that 3711 may go lower that 1.008. 3 weeks should be just fine.