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:Citrus-hibiscus-rhubarb Tripel
Primary 2: Rum Barrel Quad
Up next: Rum Barrel Samoa Porter, Rye Saison, a Wit of some kind, summer stuff.