After a 3 month hiatus I have got back into brewing mode (as I was low on beer).
First up, a couple of English bitters. Brewed 10 gallons of 1.055 wort (overshot my target of 1.048), and fermented those in two fermentors, split between WY1469 Timothy Taylor yeast and WY1968 Fuller's yeast.
After two weeks in the primary, both were done. This fortunately coincided with my annual harvest of Cascade hops from the garden. So I brewed 10 gallons of a 1.073 West Coast IPA with said Cascades, plus Centennial, Chinook and Amarillo. Wort then placed on the two 1469 and 1968 yeast cakes.
Before I give up on those yeasts, I have been contemplating a 5 gallon batch of 19th century stock ale, like those in Ron Pattinson's recipes. 25-30 lbs. of Maris Otter, a pound of hops (they all call for Goldings, but I have Willamette which I think is a reasonable substitute). My question is, which yeast cake to use? Or should I take measured volumes of yeast slurry out of what I have? The 1469 already has 5 inches of krausen in the Better Bottle that it is fermenting in.
Open for suggestions.