We recommend a diastatic (STA1+) farmhouse yeast strain and/or secondary fermentation with brettanomyces. A versatile farmhouse recipe designed to handle a wide variety of hops and fermentation conditions. Experiment with classic herbal or citrusy hop varietals with estery and lightly phenolic yeast strains. For best expression and to minimize stalling if using the notorious Saison I strain, minimize back pressure, pitch at 70-75ºF and let free rise into mid eighties. Diastatic and "wild" yeast strains may take extended aging to reach attenuation, so patience is key with these styles.