Majorvices,
Please let us Francophiles know how these beers turn out. Thanks.
I will!
Yeah, definitely curious what you will think of those strains in this style...
I too have typically used WY 1007 for my amber/brown BDG's with fairly good success. I have yet to try a lager strain and probably will the next time I brew one. Maybe ferment the lager strain around 55-60F (probably towards the lower end) to keep the profile clean.
I may be wrong, but I think that if you use an ale yeast, you should do so at lower than usual ale temps. If you are using lager yeast, ferment at higher than usual lager temps. I think I got this from Markowski's
Farmhouse Ales.