Wyeast 1768

Yakima 728
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jfr1111

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Anyone has any info on how this yeasts acts apart from what wyeast says on their website (ie. it is basically 1968, but it flocculates less). I'm especially interested on the temps, flavour profile and its top cropping potential.
 
I can't comment on 1968, but i have brewed several batches with this 1768 yeast. It is wonderful. I can't imagine anything flocculating less: it looks like cottage cheese in my starter. This strain is very clean--it reminds me of 1056 but does not attenuate as much. Very clean, very good. My definite goto English yeast for the time being.
 

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