Malt-Forward Yeast?

[King of Cascade]

This is quite incorrect.

See the analyses of WLP001 and WLP013 and WLP023, for example, here:
http://www.whitelabs.com/beer/strains_wlp001.html
http://www.whitelabs.com/beer/strains_wlp013.html
http://www.whitelabs.com/beer/strains_wlp023.html

'British' does not automatically equal 'diacetyl' - usually, in fact, it's quite the opposite

You’re mostly right, Diacetyl is usually a problem with lagers but WLP 002 and Wyeast 1968 (conveniently left out of the links provided) does throw diacetyl when yeast is in poor health or in the wrong temp. range. This yeast is one of the classic English strains and is the yeast I use most often when making English ales. I know some of the other American and English Ale yeast don’t produce as much diacetyl as this one.

 

[ksbrain]

I'm finding now that the beer keeps fermenting slowly even after kegging. For scheduling reasons, I had to keg some of this 1338 beer after two weeks in the fermenter (which is usually plenty of time for US-05). But they were massively underattenuated at the time. I figured I'd add more yeast from a starter made the next brew day and let them go from there. But when I went to pop the lid of the keg to take a gravity sample, it let out tons of gas and eventually spit foam all over the place. I guess they're still working in there.

So in the future, I'll use 1338 as long as I have three weeks to keep it in primary, and hopefully that will be enough time.

 

[MacGruber]

I have a brown going with 1338 right now. I'll let you know how it turns out in about 2 weeks. I'm transferring Sunday, so I'll also let you know how the sample is.

 

[Pappers_]

The Edinburgh strain WLP 028 is one of my house yeasts now (with California Ale) - malt forward and clean (at mid to upper 60s fermentation temps), a versatile yeast that I've used in stouts, pale ales, red ales and I even use it in sparkling cider.