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The plan was to split the batch between to yeast strains. WLP-565 is the standard Saison Yeast that has a habit of not finishing dry enough and WLP-670 the American Farmhouse blend that includes the Saison Yeast and a Brett culture. I was unable to get WLP-670 in time so the batch had to be adjusted back to a standard 6.0 gallon. Target Yeast Cell Count is 211 Billion cells for 6 gallons of 1.050 Yeast starter: 1. 800 mL of 1.031 OG starter on 6/7/12 - Stirplate for 24 hours ~ 184 Billion Cells. Since I don't have time to make a large enough starter I may need to add som Brett to bring the gravity down far enough (below 1.012). The plan for the mash is a no sparge mash to shorten the brew day at big brew. This will reduce the overall efficiency for the batch and make dialing in the recipe a little harder than normal. With the low mash temperature and high Pilsner content a longer mash and boil are already required. If the settings are dialed in I will get 10 gallons of 1.043 wort for a post boil gravity of 1.063 which is higher than I would like for the saison. I planned on being high as I can more easily dilute with water than add more extract. I expect a lower yield based on previous no sparge experience so my target is 1.056. I added 1/4 lb of rice hulls to the mash to help with the lauter. However, the mash did compact during run off. I collected just under 6 gallons of 1.050 wort. I batch sparged with 3 gallons and collected a total 8 gallons of 1.050 from the sparge. Added 2 gallons of water for a pre-boil volume of 10 gallons of 1.035 wort. Boiled for 90 minutes collected 6 gallons of 1.050 wort. Chilled to 80 F to transport home and chill to 68 F.