Saison Yeast + 3638 + Danstar Munich

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pk.sax

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I have a wheat brewing atm that I double pitched into because I thought my 3638 vial all dead. Turns out, the bit of wort I put in the vial (to re-culture the vial) did start fermenting. So the fermenter is now a blend of 3638 and danstar Munich wheat.

I'm wondering how it'd go to pitch some Belgian saison with this blend. The wheats finish quite dry and I have some saison slurry left over. I wouldn't mind blending the yeast and letting them rip. the saison was quite the monster in the first couple of days. Anyone here combined a weizen yeast with a saison yeast?
 

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