Nice work, and well presented.
I have been somewhat obsessed with 1332 (Wyeast Northwest) since this spring. I purchased some for a planned American Amber Ale, but then discovered that it came to Hale's by way of the Gale's brewery in the UK. I put it to work on two of the four Gale's clone recipes I have in my library, and the results couldn't have been more English.
Which is all a long way of saying, when you do your English ale yeast comparison, consider throwing 1332 into the mix. It is quite lovely in a bitter, and I think it would be fantastic in a dry stout, if you could manage to get it dry enough.