I am getting back into brewing after a long period off. I am going all grain, but with 1/2 sized equipment (5 gallon MLT, 3 gallon carboy). I want to buy a 5 gallon amount of ingredients, split in half, brew a batch one day with one yeast, then brew the second half later on, pitching a second yeast.
I want to try Ed's Haus Pale Ale, using the recommended yeast for the first 1/2 batch.
I would like a recommendation for the second batch yeast. I would really like to try a saison (3711 maybe?). Would 3711 do okay with a pale ale recipe? I get my inspiration from Houston brewery Saint Arnold's 'movable yeast' series.
I would appreciate some recommendations for a second yeast to make things interesting.