It smelled ok (if a little starsan-y, if that makes any sense) and there was definitely activity so I just let it go overnight, crash cooled the next day while I was brewing and then decanted most of the liquid and pitched the rest. We'll see what happens. It's not even 24 hours later and there's already a pretty healthy kreusen.
Luckily this is the French Saison yeast (Wyeast 3711) so I think it'll take more than a little starsan to slow it down.
Dunkelweizen, Sour Brown AleSecondary: Kegged:
Blonde Lambic (Aug 2012), Berliner Weisse, Oaked Tripel Brett, Dawson's Kriek, Sweet Mead