I recently brewed my first Trippel with WLP500, after getting the base recipe down with WY3787. I can really taste the difference that the yeast strain makes - the 500 really is a Chimay-esque taste - and so now I'm looking to mess around with different yeast setups to see what I can do. My wife, after sampling the 500 Trippel, and having recently sampled a Gose I did as it was going into bottles, asked what would happen if I did the Gose recipe with the Trippel yeast - which sounded like a really good idea to me.
I'm thinking that since I pitched two packs of the WLP500 onto my 1.090 Trippel, I'd want to just pitch a single pack of the stuff onto my ~1.040 Gose. I'm also thinking I'll skip the souring on this batch, since a) I'm still learning what I'm doing there and b) a 50/50 Wheat/Pilsner blend with Chimany notes ought to be great on its own without any sour effect. Is there any reason that shouldn't work? Has anyone here ever done a low-gravity wort with any of the classic high-gravity Trappist yeasts?
I'm thinking that since I pitched two packs of the WLP500 onto my 1.090 Trippel, I'd want to just pitch a single pack of the stuff onto my ~1.040 Gose. I'm also thinking I'll skip the souring on this batch, since a) I'm still learning what I'm doing there and b) a 50/50 Wheat/Pilsner blend with Chimany notes ought to be great on its own without any sour effect. Is there any reason that shouldn't work? Has anyone here ever done a low-gravity wort with any of the classic high-gravity Trappist yeasts?