So here is my review for a saison with locally grown and malted barley and a small amount of sea salt added that I am calling Seaside Saison:
Appearance: Beautiful fine white head, excellent retention, leaves a chunky lace. The color is a pretty clear gold. I am really happy with the appearance of this beer.
Taste: Over-ripe fruit is forward in the taste (peach, cherry and other stone fruit) along with floral and some citrus (lime comes forward). I like the fruityness here. The beer is mildly tangy, which might be influenced by both acidity and salt. There is some mild but present alcohol. It is subtly but identifiably minerally. I think the salt is at the right level for what I am looking for. The hop presence is pretty low - a bit lower than I'd like and lower than what I expected given the recipe. Perhaps this is influenced by this beer having a much different SO4:Cl balance than my saisons normally do. I'll probably bring the hops up a bit next time. There is some roughness in the finish that I think the salts accentuate a bit. There are some clove-like phenols, which aren't really the type of phenols I am going for.
Mouthfeel: High fine carbonation. This beer has a great mouthfeel - light and fluffy with some creaminess (which I presume is from the flaked grains but it might be helped by the salt as it is more creamy than other recent brews with a similar amount of flaked grain). Dry finish with a fruit skin like character and a light tangyness (probably a combination of salt and acidity).
Overall: This is pretty nice overall and it hit the mark on the general goal very well. The salt amount seems right on (maybe it could be a touch lower but not higher). Now the beer needs some fine tuning. I'll need to take a new run at the fermentation with a different yeast blend (probably back to just using 3724 and 3711). I'm getting a bit more phenolic character here than I want and/or they aren't the right phenols. So dropping the 3726 should help this. And I'll also try to get a bit more crispness and take out some of the roughness. I think the beer needs a bit more hop presence. That should add some crispness. Driving the FG down a bit would also help here and possibly remove some of the perceived sweetness in the balance. I like the graininess and will keep the grist as it is.
I like the OG being in the mid 1.040's, so I'll leave that there. I don't know where the perception of alcohol is coming from. It might be leaving the fermentation warm with these yeasts, or yeast health going in, or pitch rate or something like that. But that is something I'll have to work on. It isn't strong but it is in there and I'd rather it not be. I see a similar sort of alcohol presence in the Dupont beers, but for some reason there it doesn't bother me as much.
So overall success with some room for improvement.