Jboggeye said:I like to mix Belgian and French saison.
Start with 3724 (belgian saison) at 65, let it go for a couple days, then pitch active 3711.
But, 3711 alone can make the smoothest saison- if you are going for that.
I really hadn't thougt about mixing this with another strain. I like the idea though. For what it worth this last summer saison fermented all the way to 1.000. I would to try this in a Belgian strong. I've also wondered what it would be like in a ipa.