I posted this as a reply on the Richard's pumpkin ale thread, but I didn't get any replies. So I'm bumping it by putting it here.
I'm going to be brewing Richards pupmkin ale this weekend. I ordered the Safale us-56 yeast like the recipe says. I have an ordinary bitter that I will be transferring to keg that was made with Wyeast London ESB 1968. From the descriptions that I have gathered about the two, the London ESB is a bit fruitier and the Safale is a bit cleaner.
Should I just stick to the recipe or throw it on to the yeast cake? I should get a nice quick fermentation that way. Just don't want the flavor to be drastically different.
I'm just wondering what some of you would do.