With such a big malt bill and fermenting at 60-62º you wouldnt know saison yeast was used at all. There a slight hint of fruit and spice, which if you didnt know I used 3711, you'd think there was chinook hop addition. And after oak aging in a barrel you'd never notice it. There's still that big malty, roasted barley taste which you expect from a RIS. Ive given this beer out to a lot of people in my HB and had them guess the yeast, not one mentioned something besides from G.B or an American Strain, actually someone guessed WL Super High Gravity.
I did it b/c I wanted around a 11-12% beer without going nuts on a massive grain bill, where it take a lot more malt with 75% attentuating yeast then it would with one in the 90% range. Add to the fact even though the FG is way low for the style this yeast does such an excellent job of precieved body you'd never know/guess its at 1.007 fg. Another plus, is you dont have a beer that gets you full after 12oz like you would with a beer that finishes at 1.020-1.030. Yes, my RIS a big bury beer, but you could drink a 6pk of it, without getting that, I ate way to much feeling, but I dont recommend drink a 6'er of 11.8% beer.