I age them as short as possible. I basically let it get down to a gravity where I'm comfortable bottling. Then prime for about a volume less than what I want the ber to end up. That allows me to get them into the bottle and the brett can take up the rest of the carbonation. This prevents having a 6 gal carboy or larger hanging out for six months or so. I've been doing it this way for two years now and I have to say that I won't do it any other way with saisons. Bulk aging is a waste of carboy space if you ask me for a beer like saisons. You have to consider that the famous saison producers don't hold their saison for six months and then release the beer. So in the time it takes you to bulk age a saison for six months you could have made 3-4 more batches and got them into bottles. Of course this all depends on the yeast strain.