I've been avoiding this style as I don't find "Barnyard" to be palatable in anything that I'm consuming. But I finally made the jump and used WLP-568 (Belgian Saison) and it turned out awesome. So now I'm thinking about doing another one, but I want some feedback on potential yeast candidates. I'm not a fan of sour/tart, so will likely stay away from that end as well. What Saison yeast strain have you had success with? What pitching rate and temp did you use? Open ferment or air lock/blowoff tube? What did it taste like?