I have a yeast starter going to hopefully save a big stout that's stuck. I am planning an English Dark Mild brew on Sunday for a 15 gallon batch (3-5 gallon fermenters using a different yeast on each) that I'm contemplating on extending to a 20 gallon using Wlp099 on the 4th fermenter. White Labs says
"WLP099 Super High Gravity Yeast:
Brewers' Notes:
Flavors from this yeast vary greatly with the beer produced. The higher the gravity, the more winey the result. Beers over 16% ABV begin to taste less like beer, and more like fortified wines.
With low gravity beers, this yeast produces a nice, subtle English ale-like ester profile."
I know the FG should end up lower than what a mild should but does anyone have experience to encourage me to not do this? Seems to me to be a reasonable risk to make on a 5 gallon batch.
"WLP099 Super High Gravity Yeast:
Brewers' Notes:
Flavors from this yeast vary greatly with the beer produced. The higher the gravity, the more winey the result. Beers over 16% ABV begin to taste less like beer, and more like fortified wines.
With low gravity beers, this yeast produces a nice, subtle English ale-like ester profile."
I know the FG should end up lower than what a mild should but does anyone have experience to encourage me to not do this? Seems to me to be a reasonable risk to make on a 5 gallon batch.