I just used this yeast for a blackberry saison, and so far so good. OG 1.048, FG 1.006 for 87% attenuation. I fermented on the cool side, keeping it between 60 and 65 for a week then moved it to a warmer spot to finish up. I wanted to keep the esters restrained a bit to allow the blackberry to come through more. Took a sample while racking into the keg today, very crisp and refreshing just like you'd expect from a saison yeast. I would certainly use this again.