Yeast for Brown Porter

[Buffman]

I'm gearing up to brew a brown porter next week, but can't decide on a yeast. With all the issues around Notty, I'm going with liquid. The Wyeast website recommends:

1028 (London)
1056 (American)
1275 (Thames Valley)
1335 (British II).

I'm looking for an authentic english-style porter. I haven't used any of the english yeasts, so any feedback on them (or suggestions for alternatives) would be mucho appreciado.

 

[Suthrncomfrt1884]

I use 1028 for all of my Nut Browns and a few of my Porters. It's a good yeast, just make sure you have a starter.

 

[Freezeblade]

For my brown ales, I usually use 1187 Ringwood Ale Yeast (Well, I use the White Labs equivalent, but you were listing wyeast). Ringwood is a bit picky about it's fermentation conditions though, another good option would be 1028 London Ale Yeast.

 

[leboeuf]

I'm pretty sure with the recall that Danstar has out for the bad notty you'll be hard pressed to find a shop with the recalled yeast on their shelves.

I made a batch with notty this weekend it was the usual blowoff that we all know and love.

The liquid yeasts are always a good option too though

 

[sonetlumiere85]

Use 1028 for an authentic English brown porter. Just keep it cool, it can make real strong banana esters otherwise.

edit: unless you're really going for that authentic 1800s taste.