nothing spectacular - it just finished very quick... i was surprised it didn't go lower, but my mash temp wasn't all that great to be honest... it's at 80% attenuation...
it's a blend of yeasts/bugs with some dregs, brett-c, pedio, lacto, sacc, pacman, 3944, and a few others - i keep this culture alive all the time and have a flanders and a partial grain plambic doing it's thing with this yeast blend right now as well.. heavy acetic smell to the yeast itself but it goes away as soon as it ferments.
the recipe is straight forward grain bill (mostly belgian pils, some wheat flakes, little honey malt, something else i'm forgetting), low amount of saaz (8 BU), very blonde in color and hazy... i soured 1.5 lbs of grain for 48 hours at 110 and did a quick boil on the sour mash after i sparged...
pitched my yeast at a high temp and it took off like a rocket - i tested the gravity early and it was at 1.010 or something like that (can't recall although i do have notes just not with me) and spent the next month going down to 1.008 where it's been forever... racked it off the cake (needed the yeast) and what mild pellicle there was never reformed after 30 days and gravity didn't move...
tasted it and it rocked so in the bottle it went. highly doubt i'll have bottle bombs.