I've used BE-256 a few times and plan on using it again. It's not very belgiany and it's not very expressive either. But I do like its attenuation, its alcohol tolerance and flocculation/sedimentation. It ferments fast and aggressive and does not stall. It can easily go down to 1.006-1.005 and for me, that's something I want in light, crisp pale beers. I never cropped it and although I read Fermentis' recommendations beforehand, I never did it. Then again, a lot of my beers don't get to sit in the fermenter more than 9-12 days, and 12 days happens whenever I don't have the time to package the beer due to responsabilities: job, family, etc. At 11 days, I've never experienced anything " off " with the beers fermented with this yeast. I suppose it leaves things to interpretation: if I were to crop BE-256, I would probably do it 7 days after it started fermenting. It would be finished by then. I am also curious why would this yeast need cropping ...