I'm doing a Belgian Dark Strong with this yeast now. I used 2 vials giving each a 2L starter with a decant/step-up to 2L again....it took off like crazy. My OG was 1.107 and this yeast is ripping through it...I probably blew off almost a gallon based on my fermentor markings. I started at 67F and am slowly increasing to 72F by 1/3 fermentation remaining. I used the recipe from Jamil's BCS book (all grain).
EDIT: I picked my yeast up at Whole Foods - Coddingtown
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger