I’ve just started a brew with the saison yeast. First time using the CML so fingers crossed.
When rehydrating the yeast sank straight through the water. Mangrove jack and fermentis tend to float until stirred in.
Sure it doesn’t matter, just an observation.
I observed the same phenomenon with the Belgian yeast! In fact, when I went to give it a stir with my thermometer, the damn thing almost snapped cos the yeast sank to the bottom of the cup with the consistency of blu-tack! Beer turned out great tho' in the usual CML way.