Hey guys, Im trying to nail a saison with similar notes to Ommegang's Hennepin. I recently gave it a first go, and while the beer is very good its missing the significant clove I get in the hennepin. I used 3711 on this batch, which is a monster and got the FG down to 1.002. Fermented it at about 68*. I would like to retain this very dry finish next time while getting the clove taste.
Any suggestions for other yeast? I was thinking about a 3711/new yeast combo to keep that crazy attenuation.