When can I take my fermentation from "hot" to normal temp?

I know that most folks say the most important time for temp control is when the fermentation it is active, and that after a week or so the temp control is less of a factor, but usually we are talking about keeping the temps cool.

I am sweating out a Saison right now at about 80 degrees, does the same rule hold true? After a week or so can I pull it out of the cooker (um, I mean ferm chamber) and let it finish at room temps (cooler)?

This is my first time attempting a nice hot ferment!

It's actually most important right after you pitch, when the yeast are reproducing they can throw off the most noticeable off flavours.

I wouldn't take your Saison out of temp control until it's within a couple points of FG, especially if you are using 3724 (if it's 3711 it's not an issue).

Thanks for the feedback. Using WLP568.