I was pressure cooking some pumpkin a few days ago and had too much water and cooked it a bit long, so I had about a quart of "pumpkin broth" that I didn't want to throw out, so I froze it with the intention of brewing a little 2 gallon batch with it. The recipe is an imperial porter with an OG of ~1.073.
My question is which yeast to use since I don't want to spend $7 on a liquid yeast for such a small batch. I don't have a lot of experience with dry yeasts. Which would be most appropriate for the style and strength? I can get are Notty, Winsor, Mauri, or Coopers.
Another option is to use some of the washed strains that I have of WY1056 (american ale) or Ringwood ale...
I would like to avoid those typical english flavors. I ferment on the cooler side (~62 or less).