Saison question

[snodawg]

I am brewing my first saison and I am using wyeast 3711. I have heard that I will get my best results by letting the yeast work for an extended period of time. My plan is to leave it in the carboy for 60 days. My biggest question is: should I be racking it off of the trub into a secondary after the first thirty days?
I usually leave my beer in the primary for thirty days then rack to bottling.
I am open to any comments or ideas on this beer, please feel free. Thank you all in advance

 

[tgmartin000]

That yeast attenuates pretty fast. Last saison I made with it, I was drinking at 30 days. I'd go with your usual routine - 30 days fermenting then bottle.

 

[DoWBrewer]

I think 60-days is a little long. I would leave it on the yeast for three weeks and check the gravity. I find that swirling the fermenter daily once the kruesen falls really helps the yeast to ferment out completely. I just kegged a saison yesterday that finished at 1.004 and started at 1.065.

 

[Rambleon]

Don't wait that long to enjoy a good saison! 3711 will tear through whatever you throw at it. I'd say bottle at three weeks, no more.