I love fruit and herb saisons. I find non-flavored saisons kind of boring, like an unpainted canvas.
Secondary is best for fruit. In the primary after the primary fermentation is complete is also a good choice. My personal preference is to use fruit in a glass carboy because it can't stain or leave any odors.
Dear recipe writer: we both know when you say "use four cloves of garlic" you really mean "use a head of garlic."
On deck: Barleywine, Belgain Golden Ale, Hazelnut Sweet Stout, IRA, Wit, Uinta Hazel Clone, Uinta Yard Sale Clone.