Originally Posted by sagnew440
If you really wanted to use the liquid yeast just make a 5 gal batch of amber ale or something and pitch most of the yeast cake.
Agree somewhat with this, however to get the best flavor possible you need to use Mr Malty to calculate apx how much of that yeast cake you need. I just finished pitching S-05 yeast from a pale ale on to a 1.114 barleywine, and according to Mr Malty on even the most conservative setting I only needed 300ML of yeast slurry - that is not a big volume at all. I pitched double the recommended amt just in case my slurry contained higher than normal hop/trub particles in comparison to yeast.
Ferment took off in a number of hours, got it down to 1.022 at 64 F in 5 days.
Overpitching with a yeast like 1056 is not a HUGE big deal though, but your flavor should generally be better if you pitch the correct amount of yeast. Going staight onto a cake is overpitching like 10-20X what you actually need.
To answer your oiginal question, S-05 worked for me but 1056 or equiv would be just as good.