Substituting WLP001 with Belgian Golden Ale yeast in DIPA

[crashlann]

Planning on brewing a Double IPA, and I was wondering about substituing a Belgian Golden Yeast I have from my last brew instead of using WLP001. I am hoping this will contribute the esther profile I like in Stone's Cali-Belgi, and I would like to experiment repitching and changing things up a bit. As far as attentuation goes and fermentation, is there anything else I should think about adjusting if the recipe was written for WLP001? Is it as easy as just substituting one for the other, or is there something else I am missing. I know that it will change the profile of the beer considerably and Im ok with that. Thanks.

[alan_marks]

hmmmm, thinking about flavors, wouldn't the banana and spicyness from the yeast kinda clash with the citrus and pineyness of the hops? You could bring the yeast flavors more into the background by controling your fermentation temps to the lower end and not letting it ramp up too much...

drinking my Belgian golden strong for lunch,
Alan

[BDawg]

This is the basis behind Belgian IPA's like LaChouffe's. LaChouffe uses citrusy american hops (Centennial, Chinook, maybe Amarillo, if I'm not mistaken).

Some folks like this combination.
Others don't. YMMV. At the very least, it makes for a good experiment to see if you do.

[crashlann]

That was my idea. I definitely will keep it down in the mid 60s, maybe slowly up around 68F max toward the end of fermentation. I think racking to a secondary before dry hopping will be important. I definitely do not want overwhelming esther flavors, but I am so new this, it will really be one of my first diversions from a recipe. I like a lot of the Beligian IPAs, but some that I have spoken to think the clash of the Belgian flavors and the hi IBUs will not work well.