I have made a few saison recipes and I like them…they have a farmhouse funk flavor profile, easy to drink and seemingly all over the place. I had a saison a few months ago in a small brewery in Florida - the brewmaster was not in that day. We I’ve in NY so cannot go back anytime soon. The saison was crisp with a taste of pepper (according to the description, peppercorns were added). The beer also did not have that typical farmhouse flavor profile - it was there, but balanced. It was good, but still a saison. I am trying to emulate that but do not know anything about the amount of pepper to add, when to add it and what kind of yeast to produce a mild farmhouse flavor without all the heavy ester notes associated with a saison (not sure if I am using the right word to describe it) - still want some, but not over the top. I have been researching on here and on the web and even in Brewfather, but the recipes and the advice are ll over the place.