Originally Posted by ultravista
I am leaning heavily towards saq and CSI as they have perfected the recipe and processes since its genisis on 11-19-2009.
g-star had points deducted for higher fermentation temperatures (and byproducts derived) while many others have done very well following the same process.
You should really try it both ways on your own system with your process, and draw your own conclusions. You'll learn about this fascinating strain and how to get it to behave as you like.
I know the OP and others claim success with fast/furious/hot fermentations, but I have not been able to get satisfactory results following that path. My version turned out better using a less aggressive approach, both to my taste and in objective scoring. Keep in mind other respected brewers (like Jamil Z) also have success with a more measured temperature profile.
Enter multiple versions into competition and see how they score. Sometimes objective feedback is best; pre-conceived notions/expectations can color self-evaluations.