I haven't been able to brew for several months, but last night I brewed a Saison with malted quinoa, brown rice extract, sorghum at flameout and all Stygian. 1 ounce at 60, another at 20. I used s-33, which I haven't brewed with before but believe has the proper lineage. Fermentation was crazy after 7 hours and even more so now. Coriander, sweet and bitter orange at 10, as well as a little molasses(4 oz) for color. Tomorrow I'm going to move outside to garage to ramp up temp. Excited about this one.