Hello fellow brewers. I know it’s late in the season to start a Saison, especially one that calls for Brett which will require 6 months in the fermenter however, I’m going to give it a go nonetheless. The pdf that I hope is attached is a recipe I found on the White labs web site. It calls for WLP565 Saison I Ale Yeast initially then WLP653 Brettanomyces Lambicus once the gravity falls to 1.010. Does this sound worthy of the time and effort? I just love the funk of Brett.