Im creating a wheat IPA but not sure what yeast I should use. Should I go with belgian strain? I have a IPA fermenting right now and I used The Yeast Bay - Vermont Ale (WLP4000). Should I harvest that yeast and pitch in for this wheat IPA.
The Yeast Bay - Vermont Ale (WLP4000)
Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation.
The Yeast Bay - Vermont Ale (WLP4000)
Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation.