Here is a LOT of good info hope you can find something of use.http://www.homebrewersassociation.org/forum/index.php?topic=16135.0
1. Different yeast strains will add different flavors. (b.) Different yeast strains have
different fermentation parameters. That said IMO the same yeast would be a consistent
ending....Tho realize that my solera has 4-6 different organisms at least and it is amazing good.
2. DO NOT
sulfite anything just keep the bubbler onboard to relieve pressure buildup.
(b.) When activity stops, you can bung the barrel. Ullage will then happen and you
will give the angels their share leaving room for topping off and expansion/contraction.
3. Tip, I got some bees wax and took a propane solder torch and drizzled hot wax drippings
down into and onto the obviously larger more porous external seams of my cask. particurlarly'
the end boards.