I'll try to do post notes after I taste my first batch, and brew my second.
Good luck with the move.
My mother-in-law has a farm in Iowa. I probably won't bother because of the gear needed, but often think of brewing one there in August, and pitching in sour yeasts and let it sit for a year. With my luck, the stopper would pop and she'd call to say the dog's drunk. I wonder what would happen with the cold winter temps.
I'm planning my second batch already and what I've learned so far is this. The key, the 1.001 is from the Wyeast French Saison. It has good reviews on finishing that low consistently.
I'm aiming for a crisp, light, fruity saison. My next recipe is:
6lbs belgian pils
8oz light belgian candi sugar.
(I may add some wheat)
Bittering hops are calculated to 15 ibus. My first batch at 24ibus is too bitter at bottling.
60min .4oz Centennial 10AA (my first batch I used warrior for bittering)
10min .6oz Centennial
1min 1 oz Centennial
whirlfloc tab at 15 min
Wyeast French Saison 3711
104 calories (yeah, I'm counting)