I have everything set up to brew a rye saison tomorrow.
I'd be curious to see your recipe if you're inclined to share. Or even a general sense of it if you don't want to get into specifics...
I too just brewed a 'tropical lemony rye saison' a few days ago (last Thursday). All my brew-days are split batches, trying out 2 or more different yeasts on the same mash & grainbill.
15% Rye, 15% wheat, 30% 2-row, 40% Heidelberg
Step mash 147F for 20min, then 154F for 60min more.
Hops = bittered with Millenium (20 IBUs) as FWH;
then at 10min and flameout = Amarillo, Wai-Iti, Crystal, & Citra to about 18 more IBU [going for a lemony hops flavor]
OG = 1.051
One half of the batch is fermenting with Belle Saison at 69F; the other half-batch I used Kveik-Voss at 74F (hoping for a more orangey-lemony thing in that one). I know that's on the cold side for Voss, but I took it hotter last year and just was a bit underwhelmed by it. I've had surprisingly good results with Belle Saison and BE-134 in cooler temps, hoping for a nice restrained lemon-pepper from the Belle.
Incidentally, the kveik-voss batch looked like it could be done at 40 hours, and was already crystal clear. I thought, no way dude, so I took a hydrometer sample and it was 1.010, which is about what I expect from Voss. Took another sample today, 1.009. That shzzz is FAST!, even at 74F. (Now, if only it will taste good too. This is last chance for Voss with me.)