I'm brewing an overly strong Saison style ale S.G. 1.091 using the yeast from an earlier 5gl batch of regular Saison. It seems to be moving along fine by the looks of things and is still bubbling away after seven days. The Fermentometer on the side of the carboy reads 74F-76F. Is there any reason to turn on my Brewbelt? Will it help with attenuation. I'm looking for a high degree attenuation for a nice dry beer. Thanks in advance for any help.