is the Worthington White Shield strain (Wyeast 1028). It is an excellent general purpose British ale yeast with good attenuation and medium flocculation. It produces a clean, malty flavor that should be just about perfect for your cream stout. I'd ferment it at 68°. You can go lower for a cleaner, less characteristic flavor, but that would be defeating the purpose of having a yeast with some personality. I've used it (the Wyeast version, anyway) for brown ales and a barley wine with great results. I'd stick with it. It's good stuff.