My homebrew shop sold me a Sasion with Safbrew S33

[desabat]

After reading the reviews on this forum while looking for a temp schedule I can't say I'm not dissapointed! Reviews of this yeast are very negative.

How can I make the best with what I have now? At what temp should I leave it?

Its an extract with 6lbs briess malt extract and 1.25 lbs briess dme

OG is 1.055

 

[giraffe]

Its just not going to taste like a saison. Its going to be a blander yellow/gold ale. Its likely to taste just fine, just not a saison. I dont know why this yeast is considered a belgian strain, I thought it was the old edme strain. Id ferment in the mid 60s (F).