Brewed a Saison a couple of weeks ago and after a not terribly vigorous primary ferment and a putzy secondary where I was having a hard time getting a gravity reading below 1.030 I decided to read up on this yeast strain. Turns out it likes temps between 70-92. Wow. It was in my basement where the summer temp, even during the heat wave, is at 68. That seems to explain the slow ferment so moved the carboy to the garage where the temp is in the mid-80s, and it is much happier. Here's my question. I'm leaving tomorrow for a week, should I return the brew to the basement where it can, hopefully, finish out or should I leave it in the hot garage and risk some off favors from the heat and possible contamination?