On May 10, I brewed a saison basically taking Amanda's base recipe and adding .5 oz of fresh cracked black pepper and 1 oz of fresh tangerine peel to the last 5 minutes of the boil. I bottled it two weeks ago, and am enjoying the first bottle now. My wife and I love it.
This has been an adventure and an education, though, on several respects. My OG was 1.051, but the 3724 cranked away for 6 full weeks at 90F. I almost ran out of nerve, and had to get ahold of myself to leave it at 90 the whole time. I kept my hands out of it until the airlock went silent, and it bottomed out at 1.080.
One interesting thing (to me, anyway) is that neither of us taste the pepper at all. We might taste the orange, but overall we pick up more of a bright, lemony taste than orange. When this first started to ferment, I could smell the black pepper through the airlock. It faded over time, though, and I get no sign of it now. The Nelson Sauvignon white wine taste is the most prevalent, though very much in balance. I would be interested in strategies to bring a bit of the black pepper into the finished beer.
Another interesting thing is that when I tasted it at bottling two weeks ago, I could taste the typical Belgian banana and bubble gum esters. Today there is no bubble gum and just a whiff of banana. I can't believe the difference two weeks made.
I also didn't know whether it would carbonate satisfactorily given that the yeast clearly love 90F. I primed it for 3.5 volumes (not willing to risk higher in my plain brown bombers) and left it at about 70F for two weeks it worked just fine.
Could there be a better hobby?