I would argue that the Wyeast specs are wrong in calling 1332 an American yeast. If you believe Mr. Malty (I have no reason not to), it from Hale's brewery in Seattle, but it came there by way of the Gales brewery, formerly of Horndean, Hampshire, UK. The Youtube tour of Hale's seems to back up the theory that the yeast is of English origin. So you have a yeast that originated in England, that floccs and attenuates like an English yeast, that ferments at English temps, and that gives off English flavor, but they profile it as an American yeast. (Compare to White Lab's profile for Pacific Ale WLP041
, origin unknown but possibly Redhook, which they have no problem specifying for English style ale.) Apparently, you can get clean fermentation with it at lower temps. But if you want a safe bet American yeast, I would go with the 1272.