The best things develop with time. This is a great yeast, just be patient and give it time.
White Labs Yeast (Belgian Saison) is a classic Saison yeast from Wallonia. You will create a slightly sweet saison with earthy, peppery, and spicy notes. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Known to be a slow starter.
The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. You have to keep giving this yeast warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg.
Fermentation Temperature: 68-85F
Wyeast Equivalent: 3724 Belgian Saison Yeast