I too, sort of brewed a saison with the trois. It was pretty much Chad Yakobson's 100% Brett Farmhouse recipe from Zymurgy. 6 lbs two row, 2.25 Munich, and 2.5 lbs split between oats, wheat, spelt, and rye. Hopped in the kettle with small amounts of Columbus and Nelson Sauvin. Didn't aerate...