shanecb and I brewed a saison with 566 last Saturday. We pitched a liter starter and there was activity in around eight hours. He took care of the starter, though, so I'm not sure if there was a lot of visible activity or not. 566 tore through the beer pretty quickly, though, and smelled really fantastic fermenting at 80 degrees. Hopefully it attenuates as well as we're hoping, because it has seemed like a nice yeast so far.