When making braggot, I brew the wort, blend in the honey then pitch the yeast, typicaly EC-1118 or DV10.

I've started wondering how/if;

A primary and secondry fermentation of the wort with an Ale yeast where allowed to finish before racking the beer into a honey must to ferment dry in a tertiary fermentation using EC-1118 to hit the target ABV prior to priming and bottling, would effect the overall ballance & profile of the braggot I make.

I'd like to hear your thoughts on this.

Anthony