Interesting experience with this yeast. Unfortunately, I realized after this batch that my thermometer has been off. I've been getting ridiculous attenuation the last few batches... 90% AA on several, including my dubbel with the corsendonk yeast. My thermometer was running 6 degrees hot. Anyway, the malt profile took a hit with the low mash temp, but the yeast flavor is pretty nice. It's definitely more of a black pepper than clove, reminds me of saison spice profile. Nice ester aroma. It started off with a slightly tart, pear like flavor, but that has faded. Not sure if that is a result of the thin (1.004) body or the yeast. I'll give it another go to see what things look like with some malt to back it up.