Originally Posted by Yooper
I just bought a pack of Wyeast 1275 Thames Valley yeast. I wonder how that would be in it?
I'm not familiar with the Thames Valley, but I went with the Fuller because I decided I wanted a little English character to the flavor profile, a little fruit and ester. I fermented at 63-65, and got just enough english-ness from the yeast to be appealing, to my tastes.