I harvested some yeast from the bottom of a bottle of commercial brewed beer. Think of a Belgian trippel and you'll be in the right area, strong ABV (9%) and fruity esters and all. Yet a dry-ish finish for this kind of beer. It's been growing (reproducing, I should say) in a 500ml starter for the past few days. And now next week I had planned on brewing an Heffeweizen or a witbier, I'm wondering if any of you have tried using a strain of yeast to do a slightly different beer profile than it was designed for? I mean perhaps attenuation will be a little strong and flocculation minimal, drier finish than usual for the flavor profiles of those beers? I don't know. But I'm interested in finding out. Or should I aim for a recipe taylor made for this yeast?