I had intended to brew a PoP's stout today and had a WhiteLabs Irish Ale yeast starter ready to go, then shock horror not enough dark malts, only pale, crystal and chocolate .
So I brewed a Carolines Ale with 10% crystal, now, do I pitch the Whitelabs starter or use dried yeast and keep the Whitelabs going for another week till I get the grain needed for a stout?
Thanks guys, they were my options, both are viable, I was hoping for a concensus of opinion, wort is sittting in the ATC controlled fridge, perhaps I'll sleep on it. (Not the fridge you understand....)