Going to have a go at this today. According to the Milk the funk wiki is a blend of a "couple different saison strains and a brett c." I made a saison with WLP670 American Farmhouse and despite the high mash temp, 7 months aging, brett all over the walls of the carboy and the constant slow activity in the airlock there is not really any funk to it at all, just a nice spicy saison character. Hopefully I will get more from this WY3031. Anyhow I tossed this yeast in with a recent order and it is very fresh. No starter will be made. I probably give a 2-3 months before tasting to how its coming along. Let me know what you think.
6 gallons
OG 1.054
SRM 3
IBU 25
70% Dingeman's Pils
15% MFB Vienna
15% Flaked Wheat
Mash at 158F
14g German Magnum @60 min
28g Citra @0 min
WY3031-PC