I'm working on a Vienna Lager that I plan to use the WLP080 Cream Ale blend on. I'm not finding much experience with it on the interwebs, so though I'd run my idea by the yeast whisperers here to see if my plan makes sense. So assume two things: I'm not switching yeast, and I'm not switching styles. But the rest is up for discussion!
My idea at this point is to try to limit the ester production of this hybrid yeast by doing two things: pitching a bigger than average starter, possibly double the beersmith estimate, to limit the number of generations produced, which, as I understand it, will limit the ester production, and second, to ferment at the cold end of the recommended, or possibly lower, to also limit ester production.
So I'm wondering about this plan, as well as how much oxygenation (I have O2, a diffuser and flow rate control)
I'm not brewing this for three weeks, so I have time to change my plans.
Thanks in advance for any insights you might have!