I made a 5 gal batch of a saison recipe that I've made before. let it go week in primary with Wyeast saison yeast. Then I added orange peel, oak, and coriander to a secondary with Brett B. Its been there for a month and I'm prepping to bottle it in the next few days. Thinking of repeating that recipe and pitching fresh wort directly onto the yeast cake once I transfer the original batch to the bottling bucket. Anyone think this is a good idea? Bad idea? Will there be enough saison yeast in there? Too much Brett? Off flavors? Opinions appreciated.