Earlier this summer I made a batch of belgian witbier, which I intended to using French Saison to dry up. I pitched a smack pack @ 1.010 and it went down to 1.008 after like a month.
I later learned that you should pitch a sizable starter of secondary @ high krausen to get any kind of character from the yeast. I will probably pitch the saison yeast on day 3 of fermentation.
Is there anything else I need to know about pitching a secondary yeast?