I'd like just a little more hop aroma on my Saison. It's the BCS recipe for Raison d'Saison, but I subbed Strisselspalt hops for the Hallertau (going more French than German). I'm thinking of dry-hopping with more Strisselspalt or crossing the border and adding some Hallertau. What do you think? Should I try something different? I don't want to interfere too much with the yeast aroma, so I'm looking for a mild hop aroma addition.