I brewed this Northern Brewer saison kit and picked the Wyeast 3724 belgian saison yeast. Only later did I discover that this yeast has a tendency to stall out. So as a preventative measure I started fermentation pretty warm (75F) and have been slowly knotching it up over the last two weeks (now at 85F). My gravity is now down to 1.010 or so, and, wanting to save electricity, I was just going to remove the heater and controller. The beer would drop to 75F.
Let's presume that the next reading I take 5 days after the last reading is the same. What would be the difference if I maintained the temperature versus letting the temperature fall to 75F (upstairs)? or to 65F(basement)?