I just finished a run of 1056 beers yesterday with a cream ale. All of my kegs are now either full (on deck), partially full (in service) or about to be full (beer fermenting). A pale ale, blonde ale, hoppy amber ale, another blonde, American wheat, smooth amber ale, dark ale, cream ale. In some cases I would harvest the yeast from one and pitch half of that in one beer on one day and then a couple days later make another one with the rest of the harvested yeast. Ales that can ferment plenty cool on the lower level in my place allow for that. I made 8 batches of ale in 9 weeks. The holidays saw my supply take a hit so it feels good to re-supply. Cheers Beerheads.
EDIT: Have you ever gotten diacetyl from 1056? I did. The beers were fermenting vigorously in cool conditions but I never warmed the beer near the end of fermentation. I had to take 2 kegs that both had diacetyl and move them upstairs for a few days. It worked.