I want to start trying another type of yeast (other than kveik voss). I got some in stock that can deal with higher temperatures. Some of those are diastaticus yeasts. Do I need to be real careful with those? Use a dedicated fermenter, syphon etc? Or just standard hygiene and a decent wait...

Howdy: My last 7 batches have all been either finishing 50% lower than what was scheduled and/or all the bottles have been gushing. I realized that this has all been since I used a French Saison yeast. I consider myself a pretty sanitary brewer, but does anyone have and recommendations on how...