I built up Ommegang's yeast from a bottle of their Abbey Ale and brewed a few batches from it. It made some really nice fruity flavors and gave a lot of depth. I'll probably do it again soon since I'm getting a lab slowly pieced together.
On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.