I've used their 1056 equivalent as well as their 1098 equivalent. My beers that I've used the West Coast ale on have come out very well - in clarity, attenuation, and flavor. I live in suburban Chicago and the owner of Omega tries to be active in the homebrewing scene, so I like to buy local in this case.
I've used the British Ale I twice. Both in stouts. One was in an Oatmeal Cream (lactose) stout, and another was just today in a Breakfast Stout. Both of these beers have had super low lag times (2-3 hours) between pitching and airlock activity, but I did use a starter with both. Today's beer was a 1090 OG. I wasn't too sure of the cell count so I did a 2 day 1.5L starter + 1 package. We'll see how it works out.
All in all though, I've been pretty pleased with the Omega yeast I've bought. I use it in my house IPA quite often, otherwise if I'm short on time I just pitch a satchet of US-05. The beers always come out good.
Not sure what else to say, but like any yeast, if you treat it right it will do right by you.