So very counter to all of my brewing instincts, I skipped the starter, from what I have heard Saison yeast produce more character when they are stressed so underpitching is the way to go. According to Mr Malty's calculator I should have used 2.6 vials of yeast or done a starter, I only used one. That makes the yeast produce more generations to get enough cells to carry out the ferment, or work through more of the wort. Now the creatures are having a ball in the fermenter, every time I use a new Belgian strain I get surprised by the fermentation. I have the fermenter sitting in my mash tun and wrapped in a blanket...why...I don't know; everyone says Saison like to be warm so I'll let them stay warm.