I really want to brew a saison and pitch Brett Brux (Wyeast 5112) in the secondary. Since I've never brewed this style before do any of you have any advice? I was thinking of using Wyeast 3724 as the primary yeast strain but I know it likes temps up to 90 degrees. I have a small greenhouse which, even now as it's getting colder in the northeast, stays around 80 degrees during the day and gets down to 65 at night. Would these temps be okay for 3724? If not then I might have to hold off until the summer.