By the end of the day today, I'll have a Maris Otter/Willamette SMaSH in primary, racked my Dusseldorf Alt to secondary for lagering, and then tomorrow I'll be adding a Sticke Altbier and a Doppelsticke Altbier. Both are more or less the same recipe as the original Alt (same ingredients, same hops, same general proportions, same fermentation schedule, and yeast harvested from the first Alt), just bigger.
Edit: In addition to my Lamebic and Sour Stout.
Edit: In addition to my Lamebic and Sour Stout.