So a friend of mine and I have decided to tackle brewing a Saison. When we went to the HBSS they suggested we gently heat the fermenter up to 80 degrees and agitate the yeast so that it doesn't fall out of solution. Does anyone have good techniques for both of these techniques? I'm assuming that swirling the fermenter would be the best technique for agitation but I wasnt sure if there was a better one. And as for the heating, should I use a space heater on low?