I've got 4 pounds of extract leftover and a couple ounces of hops. I'm gonna make some invert sugar and make a 4%ish brew.
My problem however is I don't have any yeast laying around and the beer store is closed.
I do however have an English Ale using WPL002, another using Nottingham (both in bottles), and a Belgian 1 week into fermentation using WPL500.
I don't want to take any yeast away from the Belgian, but that is certainly an option, so my plan is to take the trub from a couple of bottles of the English stuff.
What's my best option here to ensure the health of this yeast? Keep in mind I only have 4 pounds of extract to work with.