Hello fellow brewing brethren. I am back to brewing after an extended break. Great to see this site is still going great guns and many good brew buddies still on it. Bottled a very good Amber Ale on Sunday and am almost ready to go with a Saison. I have a packet of Mango Jack's Saison yeast to use. Anyone used this? This is my first Saison. I have read that I should keep the temp about 18c for the first four days until high krausen subsides and let it free rise and even heat to 30c for the remaining time. Then, rack a secondary and pitch a champagne yeast to clear up. Recipe is 'Saison to be cheerful' (figured it should be ready by the time lockdown is relaxed) Any pointers, past experiences welcome.