lots of getting me thinking here. I think I will take of the ideas and give them a go! I'm gonna start with a rye saison though. My homebrew store doesnt carry wyeast so i will have to get a belgian saison vial. How much rye are we talking in one of these?
go with 40% rye (dont forget rice hulks) and i would find another store with 3711 it doesnt have equivalent from whitelabs, if really cant make sure that you can ferment hot with other saison strains (90F hot)