currently in the process of making a Belgian tripel - it has a fairly high original gravity (1.076) and unfortunately I'm not at the stage to make yeast starters. I have one vile of White Labs Belgian Ale yeast but I'm not sure this one vile will get a high enough attenuation. I think I've read somewhere that in order to get around this I can pitch some more yeast and the yeast you use at the end of fermentation really doesn't effect the flavor characteristics of the beer- I have champagne yeast and was wondering if pitching it after the Belgian yeast has finished would be a good idea? The FG for this style is quite low and I would really like to be able to hit it in order to get a nice dry finish