Saison/Champagne Team Up

[timdurning]

This is a bit of early planning, but I'm thinking about brewing saisons when it gets warm enough.

My first meads have just moved to secondary and the yeast, Lalvin EC-1118, cut through some very high gravity environments to ferment down to 1.000 and below. Now I'm wondering if I can use a yeast that produced really great aromas like Wyeast 3724 and then pitch the champagne yeast to dry it out. Last year I ran into the expected 1.020 wall for that yeast and it didn't finish much lower, so do any of you mix it up to achieve that great dryness?

 

[boostsr20]

Champagne yeast isn't all that great at fermenting complex sugars so no, that's not a good combo. Use 3711 to dry it out if you want or just wait out the 3724.

 

[beergolf]

Both 3724 and 3711 will dry out a Saison. Treated properly they will both finish very low.