Last year I made a Lavender Saison which garnered a lot of positive feedback. This year I want to tweak a few things, one of which is using a secondary yeast to accelerate attenuation. I'm going to use Wyeast 3724 Belgian Saison for the primary. I could just let the temps ramp up to the high side but I don't want to coax higher esters or phenols. Any suggestions or experience using a secondary yeast is greatly appreciated!