I want a neutral yeast profile but very high attenuation. For a number of reasons I will use WLP029 as the primary yeast. I have a 1.053 OG and this yeast will not reach my desired FG. WLP001 or 090 also do not reach my FG for the recipe I am using. I would like to add Wyeast 3711 at the start of secondary (probably a decanted starter). Given time this should lower the FG (at least is does when I use it normally at the start). However I have never added a yeast during secondary. 1. Will a more expressive yeast like French Saison 3711 still give the typical flavor profile when used this way or will adding it at this stage reduce the flavor impact? 2. Will it even do much to FG added at this stage?
Thanks!
Thanks!