New to smash

[speedie789]

Because of where I live I normally brew mostly extract and steeping grains and the occasional pm and every few months pack up everything an brew an all grain batch at my brother's house.
Well I currently have my buckets fermenters full but have a few 5 gal carboys (no longer secondary) and decided to start brewing 3.25 gal ag batches(on the stovetop). The way I see it I might as well have beer in them.
I'm brewing my first right now and it's a smash vienna(6.5# @154) and perle(0.5 oz (6.5%) @ 60,20,10,5,and flameout) according to beersmith og should be 1.054 and 38 IBU. I plan on using WLP 007 (it's the only yeast on hand other than non-labeled jars of washed yeast in my fridge). Any thoughts on how this will turn out(I'm 30 min into the boil), or on smashes in general(I plan on brewing a few more this weekend to fill the carboys)? Thanks!

 

[djfriesen]

Those unlabelled yeasts should make for interesting beer. Kinda like opening canned goods without the label. You're just hoping it's not Purina.

On Topic: I have no idea how it will turn out. But you'll be very familiar with that grain and that hop after doing this. Once I have officially moved to 5 gallon AG, I will use my current 1 gallon setup to do these on trial basis. Should help train my palette and help me formulate more accurate clones/better combinations for recipes.

 

[speedie789]

I know what the yeast could be, US-04, US-05, WLP 810 San Fran lager, and WLP 029 Kolsch, or WLP 830 German lager.... I do the same thing every time, I don't have to label them I'll remember...
I have 2 other carboys so I'll probably use those for 3 gal smashes. Same thing, I wanna get a better feel for different malts and hops.