How does the flavor stack up with 565 or 566? I had a really nice Saison that just finished off in a keg with 566. Many favorable comments...using my LHBS's award winning recipe. So I can't take much credit for it, but I did watch the temps meticulously - going from low 60's for about 4 days then ramped up into the 80's. It finished off around 1.002....