A small saison to prop up some yeast for next week's Biere de Garde.
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Damn. I'm about to order some and I have POUNDS of hops in the freezer already!
I would think better results would be had by doing a dextrinous mash if using a saison yeast if you plan on pitching Brett in the secondary, much as in a Flanders style. Low mash temps and a monster saison yeast (like 3711) probably won't leave much for the Brett to work on. YMMV.
WLP670 is a blend that I think is very similar to what your asking about. Obviously both yeast get pitched at the same time. I think the sacc gets going fast and the Brett is slower and cleans up all the leftovers. Assuming this is true, I wouldn't think it would matter.
I'm not a big fan of that because I don't like leaving the full load of primary yeast around while the Brett does it's work. I know the Brett is supposed to clean up the autolysis byproducts, but I have had great results racking into the secondary and then pitching the Brett. I just think leaving a primary yeast at warm room temps for a year like the Brett likes is not a good idea.
I think it's up to you and your own perceptions. I've done hundreds of batches dry hopping at room temps for weeks and leaving the hops in the kegs in the serving fridge for months. No problems with off flavors, grassiness, cattiness, whatever. Rather than simply accepting what someone else has to say, I suggest you experiment and see what you prefer.
I just add it to the strike water as it's coming up to temp along with any mash salts that I am using. It's all going in there so I don't worry to much that some salts won't disolve in the plain water or anything.
I do this but I assure you if they get wet they become ruined