saison fermentation

I know its after Labor Day, but I'm still doing Saisons, have a few repitches to go.  I've done a couple using the JZ pitch at 68, ramp up to mid 80's method.  Using 565, 566, 568 blended.  Anyone have results on other ways to manage fermentation?

I use ECY08 for the saisons I've done.  I start it at 70+ degrees and then used to let it go crazy in my 90° garage.  Now, I use a heating belt and temp controller and just set it at around 85-90.

Mark

I never thought to look at ECY.  Too bad they don't have a retailer in my neck of the woods. They sure have a couple of interesting saison strains (apple spice too) and you got to love their cell counts. 

I been using one of those gooseneck flexible desk lamps with the bulb plunged down to the bottom of a coffee can.  Stick it in the fridge with a controller and its baking away at 85.  Ive had great attenuation with this blend but the yeast flavor fades in a couple months... it was great fresh