thinking a pilsnermalt / rye/ pineapple puree late addition saison it wont be for a week or three untill my mango saison kick but i want to really drive this specialty saison mix i got from whitelabs. thus far ive given the yeast some pretty complex tasks with plenty of compounding flavours. yes this will be no different but im going a lower the mash into the beta range and im going to up the final ferment ramp temp.up to 30c. ive starting at 21c for 36 hours then setting ramp limit to 26c. this time im going ro hold 24hrs @ 21c then set free ruse ramp to 30c. any objections? i just wanna see how much this yeast can give me.