Sounds good. Thanks for the feedback guys. I don't think I'll ever know why he chose that strain (or why I never questioned it until after pitching).
I'm going to go with a normal dry hopping schedule as I would with a normal IPA. Primary > cold crash few days > rack onto dry hops for a few days > cold crash few days > transfer to keg and carbonate.
Do you guys think I have to age it as I would a belgian IPA before transferring to kegs? I'm looking for more of an IPA flavor than a white or blonde flavor. Would kegging it earlier, as opposed to aging, prevent the presence of the belgian flavors?