i have some early results in from a partially successful experiment... i made the same saison recipe that previously turned out tasting like paint thinner from high temp saison+brett brux ferment. these are all small batches btw so failures are not tragic. i split it in two and pitched 1. just dupont yeast, and 2. dupont + WLP 650 644 653 bretts (brux, lamb, trois). instead of starting at room temp and ramping up from there as my previous one, i started cool (18-19) with lots of oxygen, and let them free rise, as small batches they didn't really get above 20-21. the dupont-only i then kept at 26-28, but i was too late to get the temp up and the crapping yeast quit the game, threw its toys out of the crib and sulked off to the bottom of the jug leaving me with 1.030, but hey- no fusels! dumped it. meanwhile the other one went to 1.006 (from 1.064), and the sip i snuck while racking to dry hop containers was very promising, no hint of solvent, but it was still quite yeasty. now i have it split for 3 different dry hops, but that's a different story. my early conclusion: keep the temps low with dupont/brett mixes, don't worry about the dupont yeast stalling out (or use french saison), the brett will finish things off. still not sure if i'll get that spicy lemony saison yeast character in this, but i'll report back with that too once these are cleared and carbed up.