Correct me if I'm wrong, but the flavor in Pliny comes from the hops, not the yeast... so I wouldn't pitch it, especially if there was any chance this yeast was infected.
If you are making a Pliny-ish beer, then I would just let your combo of 1056/001 finish her up.
BJCP National Beer JudgeOn deck:
German Pilsner, CAP, Golden StrongFermenting: MOVINGSouring:
#32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders BrownConditioning:
#38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy CiderDrinkin': #16 Lambic 1.0 (Drunk Monk BOS)
, #84 Fall Cider