I'm new to the Saison style and I don't drink belgian beer. I am not a fan of that funk. So I wnated to keep it simple. I happened to have access to a fresh-off-the-truck pitch of ECA Saison Brasserie in July. So I brewed 5 gallons in July and then repitched another 5 gallons on some of the dregs from the first. The first has been bottled for 3 weeks and has a super strong lemony citrus character with a bit of Belgian 'funk' in the background. I started it at 70 and ramped it up to 80 over 7 days then let it sit at 80 for 2 more weeks. I suggest crash cooling after that, the yeast doesn't compact all that well. That first brew was had an OG of 1.060 using 100% Pilsen malt, some sugar, and 2 ounces EKG during the boil. I think it finished out at 1.010. The second version was an extract brew of the first with Pilsen extract plus sugar at OG 1.062 with the same 2 ounces of EKG. The second batch needs to be bottled (like tonight) but it finished at 1.003. I haven't taste tested it. Good luck. ECY yeasts are beasts!
It could be worse.