Ch-Ch-Ch-Cherry Saison Brew Session

Need 1.6L yeast starter with 165g of DME for proper cell count. 8/11/17 - Only had 1.5oz of both Northern Brewer and Saaz hops, so pushed Northern Brewer hop addition back to 60 minutes to hit target IBUs. I want to ensure the bitterness is there to help balance the sweetness of the cherry. Im not using airlocks, just foil, to reduce back pressure in the carboy to ensure yeast attenuation. 1.046 preboil gravity @ 11.4 gallons so I need to boil down to about 10 to hit desired OG. 8/23/17 - moving to secondary. Cherry puree is going down first as well as ground coriander and orange peel, beer on top. Gravity reading of 1.010, so it's done fermenting. I will attribute the lack of back pressure via foiling the mouth of the carboy as the basis for the low gravity already. Also, moved 3L to bottles due to lack of space in other carboys. It'll be 3 weeks for those to carbonate as I used tabs. 9/5/17 - bottling today. Hydrometer sample had no discernible cherry flavor. I'm hoping that it's because the starsan was overpowering.