This flander's golden ale yeast is continuing to impress me. I pitched onto a partial cake of yeast from a belgian pale and it took my gravity from 1.090 to 1.013 in less than three days. Then I added candi syrup made from 2 lbs of cane sugar, which would have made my theoretical OG 1.108. I just tested the gravity tonight, 1.008. This stuff is a monster. I should have mashed higher. I was worried it would poop out at 12% ABV like wyeast said but I'm at 13.13% right now. Wonder if it will keep going?! I just hope it saves a little something to carb those bottles! By the way, it tastes great, amazingly enough. Definitely boozy, but not in a harsh fusely way. It's more a warm your throat and stomach like whisky alcohol heat. Aroma and flavor again have that wonderful floral, fruity, perfumy character the pale ale had from the yeast. And even with the high bitterness and dry FV, there is still a wonderful malty sweetness coming through. I know I say this every time but I can't wait for this one to get bottled and aged!