Did a google search of AHB and came up with a few threads on this. Seems that it is possible.
I collected the wyeast 1098 trub from an ESB late last year, washed it etc. Decided to use it in a porter i brewed saturday (well, truth is i didnt label it and thought it was 1056 so was making a starter for an APA but memory kicked in before i used it) so i made a 2L starter (SG 1.044) and stirred it for 4 days. I pitched this into 23L of porter wort @ 1.054. 24 hours later the krausen was climbing out of the airlock. Temp is around 20C (ferment fridge died so its inside - thermo in a conical of water next to it says 19.5).
My aeration technique is - i lift the freshly chilled wort up to a height of about 1 m. 2 hours later the cold break has settled to the bottom so i open the tap up and it drops 1 m to the bottom of the next fermenter where the starter is waiting for its food.
Am not panicking, its just i havent experienced this since the good old days of coopers kit yeast and 28C........ in fact it reminded me of those times so much i modified the airlock in the same fashion as i did 10 years ago. (see pic)
Have i massively overpitched and what will the end result be? There isnt a lot of info about this strain on the wyeast site.....
Cheers
DrSmurto
Here's a dodgy phone pic of the airlock addition.
![Image](http://i163.photobucket.com/albums/t316/drsmurto/airlock.jpg)