Easily considered to be "the" Belgian Saison yeast, this strain is the most widely used farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. It will yield a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G., especially if the temperature has dropped. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary Belgian strain can accelerate attenuation. It is recommended to confirm your FInal Gravity has been reached before bottling due to the slow attenuation.