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Sorry for the delay, but here's a quick update for everyone: I took the advice and dropped the honey malt entirely. I also upped the batch size to 6.5 gal to accommodate (1) 4.5 gal batch as described above, (1) 1 gal batch w/o oak, and (1) 1 gal batch kettle soured. Brew day went very...

@deadwolfbones - Any idea what I can expect the difference in the end product to be between using WY3726 and using a mix of WLP566 & WLP650? I've read the descriptions online but would love a first-hand account.

Really appreciate the replies! As for the hops, you're correct that they're 1oz packs. I'm thinking I may cut the honey malt and sub in a little 2-row instead, I'd only really added it for some more color. As for the yeast, I really appreciate the suggestion and will give it a shot next time...

This is my first ever saison. I decided to get a little crazy and do something aged on oak with wine because I've had a few similar examples I've really enjoyed. I mostly chose the malt bill because it's what I have on hand, but if you have any suggestions on adjustments up/down please let me...