Depending on how you do it, it could be very cool. If you were looking for a less-sour beer, you could pitch the saison yeast, let it do its thing, then add the 655.
However, if you want a relatively sour beer, I would think that adding the 565 at the same time as the 655 would be a waste of the 565...given that the 655 already has a belgian ale yeast in the mix, I don't know if the 565 would really add that much to the beer.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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does this sound wierd
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