Hello all, does anyone know if the Wyeast French Saison yeast is quirky like the DuPont strain? I pitched it yesterday into a 1.055 wort, and it had a steady Krausen for about 10 hours, and then all of the bubbles became big and transparent (like soap bubbles), and now (about 35 hours after pitching), the krausen is gone. I haven't checked the gravity, I'm trying to relax, but I was wondering if this is typical of this yeast.