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Going to make a Saskatoon berry wheat beer for a friend. Wanted to split the batch and try a double fermentation. I am trying to stick with dry yeasts for a while as an experiment. Was going to more or less just do the BCS wheat (essentially just 50/50 base malt and malted wheat), with S-05, and a secondary with Saskatoon berries following the format of the some of the blueberry beers here. Wondering what people who have any experience with saisons think about the idea of throwing a pack of Danstar's Belle Saison yeast in half the batch. I don't really care whether it tastes like a genuine saison. I am more just wondering from people with experience with this yeast whether you think the end result will be good/interesting. What changes might I make to the mash/recipe that would aid in making the saison half better without hurting the 05 half, e.g., raising mash temp a bit to account for higher attenuation, a bit of stiffer mash, etc.? I have not worked with this yeast at all.