As I'm living in Singapore I'm trying out an experimental all extract recipe consisting of pilsner malt, crystal malt and amber malt together with Wyeast 3724. I've hopped it with Centennial and cascade and was considering dry hopping with Amarillo. (Yes, I am trying to brew an IPA with Saison)
Temperatures in Singapore are quite steady ranging from 28 degrees C in the night to 32 degrees C during the day in my house. This made me use the saison wyeast as it's recommended for hot fermentation.
I'm wondering now what the estimate is for it to fully ferment, considering the temperature here is in the ranges Dupont uses for fermenting. I've seen people say 4 weeks and some even said up to 6 months. Any recommendations for a target gravity?