Did you just do a saison with it or another Belgian IPA style? Any issues with it during fermentation like some of the other saison strains?
Just a saison. Although I spiked it with a vial of White Labs Brett C.
No fermentation issues at all. It's been in the carboy for about a month. I started it at 66F for the first 36 hours, added 1 lb of table sugar and let it free rise to ambient (72-74F or so) for a couple days, then I strapped a heating pad to it so that it would get up into the 80's. Checked gravity on Monday 11/12 and it was at 1.004 (OG was 1.062), tastes good, smells a little sour/funky. I'm very pleased with it. I could bottle it today, but I might let it go for another month so that the brett can really shine.