I was going to make a saison, but upon finding out how warm the saison yeasts needed to ferment, I went a slightly different direction. I don't known if it's a Belgian IPA or a Belgian Strong Golden. Or, hell, maybe it'll taste like a hoppy saison. Anyway, the recipe is 2/3rds Light Pils, 1/3 Golden, hopped with saaz and Sorachi, fermented with Wyeast Belgian Ardennes. http://hopville.com/recipe/1673945 I was thinking of throwing some Nelson in as a dry hop, but I'm not sure if I should or not - maybe after it ferments a little longer I could taste it when I check the gravity and see if I want more aroma. But, anyway, your thoughts?