Greetings all, long time lurker, infrequent poster. I need some advice on a yeast "situation" I find myself in. I brewed up a 6 gal batch of a Dubbel today just certain that I still had a couple sachets of Danstar Abbaye out in the fridge, but alas, I have only SO4, USO5, Belle Saison, Safale BE-134 (saison) and Danstar Munich, none of which seem a great substitute. Can anyone talk me into using one of these or should I just bite the bullet and wait until tomorrow to go source a proper Belgian strain? Thanks!