Just for the heck of it, here's BYO's Style Profile for Saison
. I love this style, since it's truly all over the board. Originally, it was brewed with whatever they happened to have on-hand and ready to go; hence the mad variety on what "makes it a saison."
In terms of specifications, there seem to be few beer styles in the world that are more all over the map than the bière de saison. Bière de saison is a farmhouse ale, brewed originally in Wallonia, the French-speaking part of Belgium. The range of alcohol by volume alone fluctuates wildly: In current commercial examples it easily varies between 5% and 8.5%. Also, bière de saison can be brewed with or without spices, flavored with English or German hops, dry-hopped or not, and fermented with any number of yeasts, as long as they are top-fermenting. The finished beer can be pale or dark amber, full-bodied or thin, sweet or dry. Its flavor profile can be dominated by cloves, pepper and some banana, or by maltiness. There may be spicy, hoppy, acidic and alcoholic notes upfront and vanilla or liquorish in the finish . . . or not!
Oh, before my backdoor is ripped and bloodied for falling off-topic
...paragraph 10 of the BYO article discusses, in short, temperature ranges for fermentation. Outside of electric, either elec-blanket or light box, you could try getting wet blankets into the drier for several minutes of the high-heat cycle (although this also includes electricity...
), then wrap the piss out of your fermenter with them, then plastic wrap that, then put in your high-heat fluctuating room (garage, etc). That ought to keep it up in warmth and down on surging fluctuations. <-- totally just brainstorming, as i use one of these