Wyeast 1214 witbier

I have some Wyeast 1214 that I harvested from a Chimay clone. The Wyeast website says that it can be used for Belgian witbier, but I can't find any recipes here where people have used it for witbier.

Has anyone used Wyeast 1214 for witbier? Did you like the results?

Also, how much yeast should I use for it? When I harvested the yeast, I split it into just two batches. It looks like probably about 3/4 cup of yeast sitting in the bottom of each jar. Should that be a good amount for a witbier? Will overpitching hurt the beer?

I went ahead and started it, pitching wyeast 1214 in a witbier (well, the closest I could get with extract and a mini mash). I will let y'all know how it turns out.

Nice! I use 1214 often in Patersbiers, dubbels, and I am pretty sure I used it once in a wheat beer. It's a great yeast - it provides complexity that you just don't get from typical Belgian or saison yeasts. You'll like the result.

Sorry not sure if this forum is still open but going to make a witbier with 1214 Wyeast. Let you know how it turns out.