I'm going to do a rye saison pretty soon, and planned to use the Belle Saison dry yeast. What's your impression of that yeast at this stage? I only have one packet of it, and I see the recommendation is to use two, which sort of negates the cost savings of dry yeast, but I'd read several reviews on other forums/vendor sites that said one was sufficient. How many did you use?
I'm curious to know how the temperature affected the flavor profile, too. I'm not really looking for banana, but more of the spiciness. A lot of the usage of other saison yeasts suggest insanely high temps to bring out the spice.
Also, would be interested to know your mash schedule; my recipe isn't too far from yours. I'm using Avangard pilsner, which will be my first time using it.
Thanks!