First Saison. Advice?

Ain't it the truth. Inspired by a thread where mattbk talked about predicting attenuation based on mash conditions (time and temp) and grist/fermentables/non-fermentables, I have incorporate those ideas, along with strain factors, into my brewing spreadsheet. I used Greg Doss' work on strain, mash time, and grist, and Kai's work (slopes interpreted by mattbk) on mash temps. Greg's data is based on limited (i.e. non repeated) experiments, but I have been able to intergrate it so that at least for strains I have used, the predictions are a pretty good match to my historic batch data. I have a 'beta' up on google docs if anyone wants it. (I also made the inputs user friendly as anyone who has seen my older sheets knows was needed.)