A week ago, I spoke about brewing a saison. The temperature fluctuated a bit, but stayed around the 75-85 degree range. After about 3 days, the fermentation process appeared to stop, but I recalled from Farmhouse Ales that there may be a chance the process wasn’t yet done.
5 days later (8 days total), in the morning, I heard the airlock start bubbling again. I’m going to let it continue for another week or two before transferring the beer to a keg.