Farmhouse Saison V1 brewed with pilsner (45%), wheat malt, rye malt (20%), flaked oats and aromatic malt. Mash hops are green cascades freshly picked while water was heating then .5 oz hallertau blanc at flame out. Chill to 95 and pitch lactobacillus from 16 oz mango goodbelly, at 24 hours pitch French saison 3711 starter and a single sac brux trois pack, at 48 hours pitched jolly pumpkin dregs, going to pitch Brett brux wlp 650 and more jolly pumpkin and bruery dregs this week. Primary ferment 3 months and bottle. Gonna crank heat wrap to 80 for a week or 2 to get everything happy and funky.