Originally Posted by 3rd and Long
You could also under pitch the yeast.
Just revisited this thread since Janx bumped it. The above wouldn't achieve the desired result, I don't think. Sure, it might not attenuate quite as far as a healthy starter would, but you're also increasing your risk of off flavors by a helluva lot.
A highly flocculant yeast is going to be highly flocculant, regardless of how much you pitch. That 1968 yeast is for damn sure flocculant. It takes some prodding to get it to attenuate to where you want to be. But, that does give you a bit more control....just rack it over when you're about at the FG/sweetness level you want. I hadn't thought of that.....but then again, I tend to like my beers kinda dry.