This yeast is, once again, scaring me...
Finished doing a Saison - left it there for 3 weeks all up due to lack of time. Attenuated from 1.055 to 1.002! Bottled that this arvo.
Re-pitched the cake into a 1.064 stout. Sitting at ambient temps 20-22°C, it's starting to Krausen after 4 hours...