Originally Posted by beergolf
Give it some time. Belgians are not like most brews and really do change with time. I brew them a lot and almost always leave them in the fermenter for 5-6 weeks. Then bottle. For bottle conditioning think months instead of weeks. They really do improve with time.
Belgians are not for those that do not have patience.
I just had the last bottle of a Saison I brewed back in June the other day, and it was worlds better than the ones I started opening up after the prescribed 3 weeks after bottling.
If you aren't really tasting much flavor from the yeast, what temperature did you have it fermenting at? I ferment most of my Belgians in the mid-70's, mid-80's for my Saisons, and I'm happy with the ester/phenol production in my homebrews.