Agreed on the oats and chloride. I also think I need to up the sulfate. The crisp finish on the HF feels like there's a good amount of sulfate in there.
I have another IPA fermenting currently that was hopbursted to 92 IBU and had a 3.5 oz, 20 minute, 170* steep. 6% oats and the following profile: Ca: 79, Mg: 18, Na: 22, S04: 99, Cl: 143, Bicarb: 16 and an estimated 5.32 mash Ph, so I'll see how that one compares. It was brewed before I went to VT, but the adjustments seem appropriate after this comparo. It was a simultaneous comparo for the hop schedules, S04/Cl amounts, and this mouthfeel thing.
I agree on 1318. I really like the softness and fruity/berry thing, but its a little much sometime. I didn't save any on this last brew, so I'll be moving on for now. I fermented at 68* on the 3 brews I've done with it, based on what I've read. Maybe a lower 60's temp would lower the esters, but this thread says otherwise.
I didn't pick up any obvious esters in the HF stuff, but I'm not great with picking up esters to begin with, so take that as you will. It didn't seem like a chico strain and I've yet to try 1272. They do all have a consistent bready note, but I can't tell if that's malt or yeast at this point.
The carb differs by the brew. I would call the S&S #5 medium and the growler of Legitimacy we had as light/med. The Legitimacy had much less of that airy feel and I find it interesting that the 8.1% brew was softer on the palette than the 6.6% brew.
I have a bottle of Arthur and Nordic Saison in the fridge, so I'm interested in seeing how those feel.