3 weeks ago I brewed a saison using wyeast 3724. I know this yeast is finicky but damn. I made a nice starter and my OG was .070. Complements of a space heater the ferment temp of this beer has been a constant 88-93F. So after 3 weeks of constant fermenting the gravity is .040 (fg should be like .010). I was shocked. How could this be, I thought I'd done everything right. It is still fermenting slowly but surely. I did find it odd that this beer only had a krausen during the first 48 hours of fermentation. Should I remove it from heat and pitch some champagne yeast or some dry yeast (safale 05)? Should I let it keep going even though it may take forever?