It has been 22 days since I brewed and innoculated. I used the 5 yeasts listed above + I added Cooper's.
This beer was mashed for an hour at 157 F. Overshot the gravity in the recipe by a good bit (1.041 vs 1.037), but then miscalculated my dilution, which gave me about 5.5 gallons of 1.033 wort. Whoops! Anyhoo, they fermented at 66 F, yet the S-33 and Nottingham appear to be not quite finished, so I am letting them go a few more days until they are completely still, like the others.
Current gravities are as follows:
Mighty high FG's considering the low OG and the massive amount of yeast I pitched (about 5g per 1gal carboy).
I gave them a preliminary tasting, which I will update once they are in the bottle and fully carbed. It goes without saying that these ~2.5% alcohol beers are pretty thin, but there is some body there from the dextrins produced by the high mash temperature.
S-04: Faint roasty aroma. Taste some sweetness, coffee.
S-05: Strange, bready aroma. I've only used this yeast for APA's and IPA's, so I don't know if there is a problem, or if I'm just not used to what S-05 imparts to this type of beer. Taste is kinda like 2-row malt & husks, not good, but not bad.
S-33: Fruity aroma, nice taste, balanced between fruity and roasty.
Nottingham: Slightly bready, grainy, toasty smell, taste follows suit. Good.
Windsor: Very strange smell, I suspect brett infection or something funky. Some astringency in the finish. Not good.
Coopers: Strong fruity aroma with some vanilla notes! Interesting and very different from the others. Taste is also fruity with a slight roasty character.