Going to be attempting to brew this summer alone, while she's in belgium. 3 gallon boil --> 2.25 gallon batch 4.50# Belgian Pale 0.25# CaraVienne 0.50# Flaked Wheat 0.50# Cane Sugar in the boil Citra for 60 and 5 Galaxy for 20 and 5 dry hop with both Wyeast 3711 questions i have,, CaraVienne? Anyone have experience using this as a specialty malt, i really want to stay away from the caramel side of things. I'm also considering Wyeast 3724, anyone have strong opinions on French v. Belgian saison strains? OR, is there a better yeast than both of these that i can utilize? Ferm temperature, i'll be away from my ferm chamber for this brew, and considering using a basement, but i'm wondering if it'll possibly be too cold down there. What's the experiences around here fermenting saison strains really hot? Or on the lower end?