I have a saison fermenting now with the Wyeast 3724, it's been 3 weeks kept it in the mid 70s, it's still at about .021. I used a kit put together from my local brew shop but it's a partial, though similar only w/out any dry hopping. What I tasted at my last reading was good though very citrus, grapefruit, lemon flavor. I've read and I'm sure you have too here about stuck or just really slow fermenting from this yeast. I've been debating to just rack it and pitch nutrient or wait on it until it's down before racking it. Any advice?