WLP500 Monastery

[cc986]

I've got a packet of WLP500 that will go out of date in about a month or so but I already have a lot of dark Belgian beer conditioning so I was thinking of using it for something a bit different like a strong, dark English old ale or barley wine. Has anyone used a Belgian yeast with a beer like that? I think a lot of the ingredients wouldn't be too dissimilar to a Belgian dubbel so it might work but would appreciate hearing from anyone who has done something similar.
Thanks,
Chris

[JonB]

It will probably have quite a noticeable Belgian character and is unlikely to be recognisable as an Old Ale.

However that sounds like what the great Bob Ross would have referred to as a "Happy Accident."

On a related note, the other year I had a Wyeast smack pack fail on me when pitched. When the replacement turned up I found a small krausen on it and a potent Belgian character. This was a traditional bitter, but came out as a one-dimensional Belgian ale with a flaccid malt character. It turns out some Westmalle yeast from the last brew somehow survived and inoculated the Bitter wort when the desired yeast was DOA...

[cc986]

Thanks JonB. Yeah I think I will just do another dark Belgian - you can never have enough I think!

[nickjdavis]

Brew yourself a stout...imperial even....and throw the Belgian yeast at it. Ferment at 19-20 to keep the esters in check....you might just create something wonderful.