I've used it twice! It's great! Though I think, ( as with the best of Saison strains), it does take time for the flavors to develop. The last batch I made was mainly just pils, though a bit of wheat and a smidge of munich were also in the mix. I aged in for a total of about 2 months then gave it about a month and a half'ish on 2oz's of hungarian med toast oak cubes. I bottled it in 750ml and 350ml bottles and corked it. So far, they've been in the bottle for about a month. I cracked on open this past saturday and it was great. Big 3' white rocky head that went down about a 1/4 inch and more or less stayed there the whole time, and definite lacing. The smell is very interesting,.... there's a faint wiff of some sort of a fruity, almost coriander'ish character, ( i'm guessing this is the brett?), a faint whiff of funk, some definite oaky notes, and a nice yeasty aroma I'd expect from a good saison. The first pour was golden and sediment free. It was good but I think the oak needs a little time to settle down, tasted a bit more like a golden strong ale to me than a saison. However, what I noted was that on the second pour when the sediment got stirred up, thaaaaaaaaat's where the saison flavor was hiding out. So good. That sort of odd, punch of spicy sour grapefruit came shining through. The only thing I'd do different next time was not use the 6%AA Spalt hops I had for the bittering addition, something just wasn't right in regards to them, though I'd think they should be fine. Definitely going to stick to Saaz, Tettnang or EKG's from here on.
Can't wait to pick up some more of this stuff.