I planned on brewing my Pumpkin Ale this weekend and planned to use WLP007 as my main yeast. The Pumpkin Ale will use a variety of spices (cinnamon, ginger, clove, allspice, nutmeg). I originally planned on using the yeast cake to ferment my insanely hoppy wet hop dIPA, but last night began to think that pitching on this cake might impart some spice flavor to the finished product. Anyone ever experience picked up flavors using a cake like this?
My OG for the dIPA is estimated to be 1.083. Am I better off just making a big stir plate starter for the dIPA and using a different yeast for the Pumpkin Ale all together (might use S-04)? I prefer my dIPA's on the drier side, so I'm just looking to have the healthiest, most efficient fermentation possible for it.