Since it's a blend, you're going to have a different ratio of saison yeast to brett yeast after top cropping. You really wont know the exact ratio you have because without a microscope and a scale you wont get an accurate measurement. You'll also experience vastly different taste profiles between batches. Still, experiment. It's the only way you'll know for sure. I'm doing an experiment with adjuncts and sours on the lambic board. I'll be reporting my results next year some time.