My homebrew club is brewing a 59 gallon batch of soured saison. We want the peppery, clovey, spicyness but don't want the banana flavors. We are fortunate to have a pair of brothers in our brewclub that specialize in Saisons almost exclusively. They developed the recipe. We're mashing a little higher than normal 154ish, to create a maltiness that is usually lacking in this type of beer. We're using WLP530 because of the following characteristics. This yeast produces a predominant ester character, complex and reminiscent of pears, bubblegum, plums and citrus fruits. The peppery spicy phenolic character melds well behind the esters. At higher temperatures, these yeasts can contribute some banana into the ester profile. At low temperatures, lower than 66 °F (19 °C), this yeast can go into a permanent hibernation. We're going to keep the fermentation temperatures lower at 68F, until primary is pretty much finished and then put it in a barrell and let it free rise to ambient temperatures in a temperature controlled area, so that it stays around 75F for a year or more. This should keep the banana flavors down or eliminated. Were also going to pitch lacto or pedro into the barrell for souring.