In case anyone is keeping an eye on this blog, I'm updating with some progress - well, the lack of it.
Reviving yeast from 20 year old bottles has proved difficult, even for professional yeast labs. We're giving it another shot soon and we'll see how it goes. We'll also be adding a bottle of pre-revival Courage Imperial Stout to our lineup. Hopefully we'll be able to get something out of these bottles. Stay tuned for individual articles on malt and hops in 19th century stock ales.