I'm planning an amber ale for next weekend (roughly 1.065) and would like to use the same yeast for an imperial stout after it's finished. Many recipes I've seen suggest Wyeast 1056 is the most suitable. I'm intrigued, however, by using 1332 Northwest Ale for the amber, since I would like something to accentuate the malt character. I have no experience with 1332, and am wondering how it might behave with an imperial stout. Wyeast's description states it has a noticeably lower attenuation range than 1056, so that is a concern of mine. Obviously I can use two different yeasts, but I have been eager to try my hand at harvesting a slurry for a while now--and also save a little bit of money. Any ideas?