The previous poll (#5A and #5B) determined that WLP644 will be the Brett strain to pitch in the primary, sometime before attenuation with WLP565/Wyeast 3724 is complete. Congrats to a sizable majority of voters who read directions and voted in both segments. We're going to leave exact timing of the Brett pitch (at 'x' gravity points remaining or whatever) until later, after we have established at least the size of the beer and the grain bill. This poll (#6) will determine the ABV target. Want an ABV lower than 5% or higher than 7%? Let your anti-BJCP freak flag fly and write it in. Want an ABV between 5% and 7%, but not exactly one of the choices offered? Pick the closest one you can live with. When this poll is done, I will look at the data a few different ways to determine if there is a central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff(s). It all depends on the data. I encourage you to think and discuss in terms of ABV for a very highly attenuated beer. In other words, if you don't have much experience with Saisons, don't start with an Original Gravity (OG) in mind and apply a rule of thumb attenuation to get your ABV preference. Consider this in the context of the (highly attenuative) yeast strains being used and a grain bill/fermentables that may be already in your mind's eye. Note: We'll determine ABV, then Final Gravity. OG will be the natural consequence of those two numbers. The ABV formula tying ABV, FG, and OG together will be the standard homebrewing formula (ABV = 131.25 x (OG - FG)), not the more accurate/advanced one. This is so that the result is more likely to meet most people's expectations. This poll will be open for 48 hours, with it being the weekend and all. (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: WLP565/Wyeast 3724, followed by WLP644 in primary, sometime before attenuation is complete (exact timing TBD).