I decided to give WL051 a trial on a few beers recently in place of my usual 1056/US-05 on some American Ales (Robust Porter, Amber, IPA and IIPA). I repitched from the Amber into the IPA and IIPA and both of the latter have this intense orange citrus fruity character that really overpowers the hop presentation - I've got 1.5oz of dryhops in each keg that are in the background to say the least. My friend asked how much orange zest I used in this batch without any prior comment from me.
Is this normal for a second or third generation of this yeast? I've decided I don't really like this yeast over Chico, and frankly it doesn't seem at all what I recall from using WY1272 years ago, but I hate to form an opinion if it sounds like something went awry with my particular batches.
Both beers were pitched at 60 and fermented 64-66 wort temp, but each beer uses a vastly different hop schedule - the IPA included Columbus, Cascade, Simcoe, Amarillo and Centennial, whereas the IIPA was Magnum for bittering and then all Centennial .
Its possible that I picked something up I guess that caused this or perhaps repitching isn't ideal for this strain (?), but I wanted to know from some experts what they think on what resulted.