No need to neutralize the yeast...Saison yeasts can provide intense flavors that really enhance and add complexity to hop flavors, whether it's fruity, floral or spicy. I did my Sorachi Ace/Lemon Drop with a Mangrove Jack French Saison yeast and it was fantastic. Bright citrus and herbal notes from the hops and peppery, fruity notes from they yeast blended very well. I've done that same beer with T-58 dry Belgian yeast and while it was quite good, the bland bubble-gummy flavor of that yeast didn't make the flavors pop the same way.
Looks good to me and definitely start fermentation lower 60s then if it needs ramp up as far as need be to finish it out. Belle Saison finishes out well for me at 72f after it starts to slow at lower temp. It has that Belgian fruity funk that will pair with those hops. I like plenty of hop character so if I brewed this I think I would shoot for around 30 to 50 IBUs. But it's your beer and you should brew it how you want the bittering.
yeah i get that i just was thinking about the flaverfull character from the saison and thought it could overpower the Amarillo. but yes if it compliments the hopz then yes it will in enhance them flavors. my mango saison kicked.last night and that is a good example of hops fruit and yeast all complimenting one another.
