AFter getting my fair share of the White Labs yeast vault purge, I bottled a split English porter with WLP017 Whitbread and WLP026. The brown malt with the Whitbread works, and not so much with the WLP026.
Also bottled a Kolsch with WLP011 European Ale yeast. I also made a cyser with it because I thought the WLP011 was the lowest attenuating ale yeast out there. This was based on a brewing calculator memory from years ago when I discovered yeast selection really matters for session beers. You want a session beer, pick a low attenuating yeast. After I finally got the WLP011 in, I discovered 02 attenuates even less. Go figure. anyhoo, a yeast to play with.
And I brewed a Dry Irish Stout following John Palmer's guidelines and added a pound of oats to thicken it it. Will pitch that in a few minutes using the Beast Yeast (random mix of multiple generations of 02,notty, pub, windsor, adnan's, burton, irish, w yorkie, whitbread, WLP026, WLP085)