Well I kegged half of this batch that was fermented with slurry from a prior batch that was itself grown up from dregs from a bottle of Prairie Ale 'Merica saison. I don't know what this yeast is beyond that they condition with a white wine yeast and two strains of brett.
I added 25 grams each simcoe and cascade to the keg in a fine mesh bag and let it settle for a couple days.
First pour was cloudy and pretty thick with yeast and a huge in your face hop/dank/grapefruit bomb. I am often reminded, because the idea just doesn't seem to stay in my head, that grapefruit is a really complex kinda funky aroma. I mean there is the clean sweet citrus but there is also some muskiness in grapefruit so I think the simcoe is actually accentuating that grapefruit aspect from the cascade.
after a couple more days and a couple more pours it's less yeasty and some of the explosive hop character is settled down (at least some must have been carryover with the yeast) but it's still quite nice and very hoppy.
I don't usually brew really hoppy beer but this is one for sure.
It's going to my brew clubs xmas bash tomorrow night, let's see what others think.