Has anyone fermented a Brut IPA with something like the chico strain to around 1.007-8 then added a saison strain to get down to 1.002-4?
ferment it with whatever IPA yeast you want and use the enzyme. Not sure you would get the flavor profile you would want with a saison strain.
THIS^^^^^
I was thinking you wouldn’t get very much flavor from the saison yeast with only going 3 or 4 points.
Maybe not, but you might not get much fermentation, either.
I wouldn’t be looking for much, just enough to get down to “official” brut final gravity range.
Again, isn’t that what the enzyme is for?
I agree with using the enzyme. However, I have a brewer friend that pitches 3711 near the end of fermentation to get a couple extra gravity points in some of his bigger beers. it seems to work for him, but I would opt for the enzyme.
If you go with AMG my advice is start with a fraction of the recommended dosage, from my limited experience about 10% of the suggested dosage is more than enough to get you down around zero. The last time I used it I wound up with a Brut Wee Heavy, O.G. 1.097, F.G. 1.002, not a bad beer though and way more residual body than you’d expect from the FG.
The enzyme I use is amyloglucosidase. I bought something else with a similar name and did not work. I put a tsp in at day two of fermenting and at day four, I was at 1.000.