I have WL029 Kolsh on hand and Wyeast 1028 English Ale but am open to other suggestions. I've even seen choc stout's using Nottingham dry yeast. What differences am I looking at with these options?
Inspiration came from these two threads, the first using Wyeast 1056 American Ale Yeast, recipe is 1/2 way down second page posted by BierMuncher
The second recipe actually uses WL029 Kolsch yeast