I have used RVA yeast (http://www.rvayeastlabs.com/) in a couple of beers so far. I like the fact that each package has greater than 200 billion cells. I have used the chico strain and was impressed. My son and I were scheduled to brew a dark saison last Saturday October 4th and contacted two homebrew shops around Richmond, VA and asked if they carried RVA saison yeast. Neither had it in stock. We contacted one of the owners of RVA Yeast Labs on September 26th and asked if they had any of the saison I yeast in stock and he told us "no" but he would grow us up some that we could pick up on Friday, October 3rd. We were splitting the batch and my son decided to go with a different strain (RVA 263, Ghost Saison) that was new so they grew up the Saison I for me and the Ghost Saison for him. We brewed on the 4th and I pitched my yeast at 7:00pm. My airlock was going steady at 11:00pm that night. That was some fresh yeast! I use one of the modified stc-1000's and set a profile that started at 70 degrees for 24 hours and ramping up to 85 degrees over the first week. It is still going strong. I highly recommend them.