Yeast Flavor Profiles

So other than keeping with tradition, why do I want to use a brit ale yeast to make a stout? or a California ale yeast for an APA? I'm just curious how many of you have made a certain style of beer with a non-traditional yeast? I'm thinking I want to experiment a little using the WLP001 yeast cake I have from an APA to do a Cream Stout. I know it sounds weird, but are there any major flavor differences I should expect? Thanks!

The only way you will know for sure is to try it yourself.

I only once tried making an English style pale ale with an American yeast (Nottingham). I found the reults quite unpleasant, but others (who aren't accustomed to English ales) were quite happy to drink the batch.

-a.