Yeast swap

[sfguy650]

So i bought a few packs of extract kits to make this weekend. I just did a Belgian trippel from my lhs everything was going well till I was writing everything down. I was suppose to pitch wyeast 1214 Belgian Abbey, but instead I grabbed a gigayeast Vermont ipa gy504. Did I make some kind of abomination or what are your best guesses on the outcome

 

[ba-brewer]

It will be beer but not a triple without the right yeast.

I think I would let the Vermont just work, maybe keep the temp on the high side to get some esters then do a trippel later when you got the right yeast.

If you really want a trippel maybe chill the wort to keep the Vermont yeast from doing much then pitch some abbey when you can get it.

 

[sfguy650]

What temp would you recommend I set it at?

 

[ba-brewer]

If you want to stall the current yeast drop it down in 50s.

If you want to ferment the beer out maybe 70 or 72 to get some fruity esters. I have not used the yeast but it says it will work up to 75F so low 70s should be OK.

I believe people use that yeast for NE IPA beers maybe take a look at some of those threads to get idea on temps people use.

Also if you plan to ferment it out with the Vermont yeast maybe think about dry hopping with some fruity NEIPA hops.