One other thing I noticed this week with WLP090....
The yeast was 1/4 of the cake from a prev batch that I fed 2L of starter wort on a stir plate, let ferment out , stored in fridge for three weeks, pulled it out, decanted beer, fed it 2L of starter work and hit it with air from a pump/airstone for 15 minutes every 4 hours over a 12 hour period. (so 4 hits of air) fermentation looked normal but....
When I tasted the starter, it tasted like a belgian!?!?
I wonder what caused that? I have pitched it into a porter any way...we will see if it turns out ok.