I was just enjoying an imperial russian stout I'd brewed last august, it was exquizze....
Instead, you could add a little glucoamylase to your mash, and wort!
One of our club's brewers has been doing that to all his beers now, since he brewed a Brut last year. Surprisingly none are overly dry, actually.
Speaking of Diastaticus, WY3711 is allegedly known for digesting fermenters, if left to it.
I made my first Saisons with 3711 because of its reputation for attenuating despite low temps--I didn't have precise control yet. I've also made session beers with it mashing at 160, using munich, amber malt, and special B which finished at 1.004. Also, BelgIAN [] Imperial Stout that also finished that low. I've found Belle to behave similarly in all these respects, and recognize a certain tartness sometimes.
I agree that Dupont (3724?) has a better flavor profile, but many say it will stall at 1.030 if you don't ramp temp up toward the end of fermentation. I've only used it since getting my temp control set up, so no issues with that personally. Alternatively, as mentioned before, you can use Dupont and then add a little Belle or 3711 to make sure it finishes, which it will.
Now I want to brew a Saison! I was thinking of possibly doing a Dubbel, but maybe a Saison instead. I have a smidge of D-180, and a full pouch of D-90, so maybe a dark Saison for the winter. hmm...
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