Brewed 7/13...1.064 OG now 1.002 and sitting tight at 85F. I am unable to temp control it for the next week. Should I leave it at 85 for 10 more days or let it come back to room temp of 72F.

Thoughts?

At 1.002, there isn't much more going on in there, I'd say you'd be fine either way. If you are bottling, you may want to settle what's in there and add fresh yeast anyway.

Thanks Spider (as usual). That's what I figured too. I let it return to warm basement temps. No bottling here...I dread even filling two for competition. I'll let the Saison II and American Farmhouse hang out for a couple weeks to finish any of their business before kegging.

Let 'em go until the krausen falls.
With Saison, the drier, the better!

Amen. I don't think the American Farmhouse will ever stop....looking forward to next sample in a week.

If your beer is at 1.002 it is more than ready to package. Even the Farmhouse Brett version can easily be packaged (bottled even) at this low a gravity. There is really not any sugars left for the brett to work on anyway. Package it up and ENJOY!

I took the 'unable to temp control' to mean he was going out of town and wouldn't be able to keep an eye on things, but yeah man, it's ready to go once you get a chance!

Spot on Spider. I am outta town. Just sprung a leak in my cooler-kegerator and dropped 500 PSI to 0 in 4 hours. Hoping for a paintball CO2 refill in AM. Kegging Saison and dry-hopping IPA upon return to brewroom.

Thanks man.

Timmy