I brewed a saison almost 4 weeks ago and it is at 80 degrees but it is stopped at 22, I am hoping to get it down to 1.006. I had a low mash temp of 140 for 30 and 148 for 60 minutes with a little more than a pound of sugar for 6.75 gallons. Does anyone have a suggestion what yeast to use to get it down like it should. I used the french saison yeast. I am debating between cal ale, or the dry belgian yeast that has the peppery flavor like a saison, Safbrew T-58. But should I do a starter or dump it in.