Hold temp high for saison after fermentation complete?

[bluebarnaclebrewing]

I brewed a saison with the yeast bay saison yeast and it went from 1.056 to 1.006 in 10 days (maybe less) and I think it's done based on predicted attenuation. My question is do I lower the temp now to say 18-20c from 23c (upper range for the yeast) for a couple weeks before I keg or should I keep it up?

Any drawbacks from either option?

 

[hottpeper13]

I used TYB Blend II and pitched at 17c let rise to 20c over 2 days keep there for 3days and then put on the heater to 23c, keep there for the rest of the 14 day primary. With it insulated let it get to ~ 13c for 7 days. It is now in the lagerage at - 4-6c. This is my first time lagering a saison but I like the ones I brew best at the end of the keg when their clear. This is how I get more fruit and less funk,just the way I like it.

 

[theowlman16]

I've only done a saison once. I remember increasing the temp from 70F to near 80F over the 2.5 week fermentation. I used Danstar Saison yeast. Came out nice.

 

[bluebarnaclebrewing]

So it seems like most hold the temp high. The range for the yeast is 66-74F so I think I'll leave it at 68F(20c) until I'm ready to keg it.