Been reading through some very informative threads on Saison's. This style and yeast require some unusual techniques. I brewed an Americanized version of a Saison yesterday based on some recipes in an older issue of Zymurgy. OG was 1.071 and I ended up with almost 6 gallons in a 6½ gallon carboy. Put a blow-off in it, but I was hoping someone with experience with this yeast could tell me what type of fermentation to expect. Right now its steady, but not overly violent to where it needs the blow-off. Ive read that this yeast is prone to stopping and starting, but not much about intensity. Would it be safe to go with an airlock in a couple of days?