I brewed a batch last weekend (1-19-2013):
OG 1.051 (82% Beligan Pils, 9% White Wheat, 9% Cane Sugar)
Hops 1oz Northern Brewer@60, 1oz Willamette @5, 1oz Styrian Golding@0
Pitched 1 smack pack of 3711, activated night before and put on a stirplate with 2 cups of pre boil wort for about 4 hours
Day 0:temp 68 OG 1.051-
Day 1:temp 70 High Krausen (about 1.5 inches)
Day 2 temp 72 Gravity 1.030 (Tastes sweet and banana esters are strong, very fruity, Krausen has largely subsided)
Day 3 temp 73 Krausen is gone, looks about like a blue moon 20 minutes after the pour at RT, I'm worried...
Day 4 temp 75 Gravity 1.010 (Still banana-y, still fruity, SWMBO calls it barley juice, looks like a milkshake
Day 5 temp 77
Day 6 temp 80 Gravity 1.006 (Banana is subsiding, still tastes fruity though, at this point I am resigned to have created a wit)
Day 7 temp 80
Day 8 temp 80 Gravity 1.004, now is starting to have a nicer saison profile, banana is gone, still not 'spicy' but it is nicely balanced, without a better description, it tastes like a muted saison. Amazing on the alcohol though, it is 6% and SWMBO remarked that it was a low alcohol beer. I am now thoroughly excited at getting this carbed and drank. I unplugged the ferm-wrap at this point.
Notes: I have a ferm-wrap connected to a Johnson controller with the probe taped to the carboy and covered by a zip-lock filled with blow in insulation, taped tight over the probe with duct tape, differential on the Johnson set at 2 degrees. So the temps listed above are actually the low end of a 2 degree fluctuation.
Also, I got the chance to chat up Stevek Pauwels and he said that they do their Tank 7, which is a favorite of mine at 66 degrees throughout and that will keep things on the spicier side of the yeast, which was news to me, and might be my approach next time. Although it should be noted that it is their own yeast strain. For reference, they use the same yeast on their Saison (Tank 7) as their Quad (Sixth Glass) which have totally different yeast flavor profiles, it's amazing what a belgian yeast will do with temps.