Hopefully you got good advice on the temps to ferment this beer out. It relies heavily on esters and other elements of a warm fermentation although the Saison yeast (as was said before) is important here. YOu get spice like pepper and orange peel flavor and plum and currant flavor from the WL Saison fermented at about 84 degrees.
My favorites beers ever. I've got one I just pulled from the 84degree "hot tub" today. 2 weeks at 64 now and it'll be good to go.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.