The previous poll (#3) determined that we'll use a Saccharomyces strain(s), followed by a Brettanomyces strain(s) in primary, sometime before attenuation with the Sacch strain(s) is complete. This poll will determine which Sacch strain(s) to pitch at the beginning of primary fermentation. You can select more than one strain. If two or more strains are selected by more than 40% of voters, they'll be considered by another poll, alone and in combination with each other (to determine if just one sacch strain or multiple sacch strains will be pitched). If one or zero strains in this poll (#4) are selected by more than 40% of the voters, the strain with the most votes wins (straight plurality), and will be the only sacch strain pitched. If your first choice is losing miserably, consider jumping ship to your second choice before the poll is closed. The new poll format allows it. Please note some of the candidates are marked with an asterisk. Those strains are either seasonal or apt to be unavailable at any random time. If any of these strains ends up in the recipe, there will also be another poll(s) to determine a closest recommended contingency substitute. If you want a strain that's not listed, write it in. And perhaps one of our esteemed moderators will add it to the poll. And remember, you can change your votes up until the poll closes. This poll will be open for 36 hours. (For those who don't know what I'm talking about, see these threads for the first two beers we did (and the bazillion ensuing polls and the final recipes... http://beeradvocate.com/community/threads/the-averagely-perfect-american-ipa-project.59552/ http://www.beeradvocate.com/community/threads/averagely-perfect-american-stout-poll-1-abv.131209/ ) Issues with methodology? Take 'em to beermail please. The Averagely Perfect Saison so far... Yeast: Saccharomyces strain(s), followed by Brettanomyces strain(s) in primary, sometime before attenuation with the Sacch strain(s) is complete.