I brewed a 15 gal batch of American-hopped session saison (1.040) Saturday night, pitched about 450ml of belle saison slurry from April. Today (Tuesday) it's done at 1.002. The attenuation is as far as I expect it to go and the yeast cap dropped, though it's still pretty orange-juicy looking from yeast in suspension, so I'm going to let it rest overnight and then I'm going to start cold crashing with gelatin. It's been chugging at about 68F ambient in the basement, I just let the temperature go free this time. I broke up the cap on day 2, as I sometimes do--I'm sure that sped things along. Nice esters, some clove, some good malt presence shining through from the biscuit and honey malts. I'm thinking about carbing up a 20oz with my carbonator cap and having some right now, murky or not.