Yeast substitution for Caramel Cream Ale

[BierMuncher]

Okay, so Cheesefood's recipe is steeping away and I have a starter yeast using a yeast cake I harvested that was Wyeast London ESB Ale 1968. Is this an okay yeast to use instead of the German Ale.

I also have some Safale US-56 American Ale yeast I can rehydrate if you think that is better.

 

[Cheesefood]

Too late now, but I like the London Ale yeast. I hope you used it.

 

[BierMuncher]

Too late now, but I like the London Ale yeast. I hope you used it.

I did. Thanks. This is my first time repitching a yeast harvest.

I did a starter 24 hours prior and had a "mini-fermentation" going on in my mason jar.

I'm about 12 hours into the real primary now and things look pretty idle. I ended up pitching at around 62 degrees...I hope that's okay.

I'll take another look at 24 hours and see what kind of activity I have. Boy, that primary does look like a big keg of liquid caramel. :cross: