So I am brewing a Bigfoot clone (with my own improvements) and was planning on pitching yeast slurry from an IPA I made with Pacman about 2 weeks ago. Unfortunately, that batch is still active with an impressive Krausen to this day and therefore not ready to keg.
So as far as yeast selection for this Bigfoot clone (1.100 intended O.G.) that I am brewing tonight here are my options:
1. Skim Krausen off of fermenting IPA and make starter and then pitch
2. Pitch 2 packets of US-05 yeast in Bigfoot
Thoughts? I could use any advice you got as I have never top cropped yeast and want to make sure I pitch a good amount of yeast on this barley wine.