Filled 12 22-ounce bottles and one 11 to 140-ounce swingtop. The beer cleared up quite a bit, leaving behind a half-inch of mostly hop sediment. Tasted from the bottling bucket, this batch was a pretty clear gold, almost straw color. Brewing a partial mash and full wort boil must've kept the color light. The finish doesn't seem as bitter and there is more a tart character to the beer (in the middle, not really in the finish). Very smooth and slightly viscous up front, but finishing very dry.
I've very happy with this fermentation. Since racking to the secondary the beer has dropped an additional 10 points after fermenting from 1.053 to 1.016! If all goes well, this should be a very tasty dry ale after three months or so, say July or August. A recent issue of Zymurgy magazine featured a cover story "A Saison for Every Season" and I can definitely see doing that. I'm thinking that the batch I just bottled would be my summer batch and that I'd brew an autumn batch in June. Hopefully I'll still be able to get my hands on some on the Wyeast 3724 or White Labs 565 Saison yeast. That said, I'd like to be squeeze in a three gallon batch of witbier in the next couple weeks.