Just curious. If I was to use say, WLP001, do you think the yeast would be powerful enough to chew through all that sugar? If I use WLP001, I will be pitching directly onto a fresh yeast cake.
If by chance you think it wouldn't be strong enough, do you think taking a little of the cake out, making a starter, throwing it in the fridge and repitching it after the primary fermentation has finished would do the trick?
Primary 1:NE IPA Style Saison
Primary 2: Raspberry Wheat
Primary 3: Typical Pale Ale
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