As the title says, I'm brewing a big batch of a standard saison recipe with about 25-30 IBU's. I'd like to split the batch to see the different in flavors/profile caused by the yeast. Any recommendations on a good yeast to experiment with? I was thinking Kolsch, hefe, US-05, etc...the Recipe will be 16#2 row, 4#wheat, 2.5# munich, 2 # oats, cascade and centennial. Thanks!