Crown of the Valley Brewing Society

[WallyG3]

I have a good size yeast cake consisting of WLP565 Saison and WLP645 Brettanomyces Clausenii.

Use:
1. I Pitched both vials into 5g of 1.038 wort. Came down to 1.008 in 2 weeks. Ferment went up to 84F.
2. Racked the beer off and added 5.5g of 1.059 wort that got up to 88F and took the beer down to 1.006 in one week.

This yeast should be pretty good to go to make a fast and funky saison - if you want it, let me know.
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On Tap: Wethop Pale Ale
Primary: Biere de Table 2, Chocolate Porter
Conditioning: Biere de Table (FTW)
Secondary: Kriek (x2), Doppelbrett, Funky Saison
Thinking about: ESB, Belgian Pale, Christmas Quad, hmmm vienna lager and doppelbock instead of the belgians?