Some clarity from the info on each strain, which seem to divide into two groups, Conan and London Ale III. Both types originate from English breweries, so I fancy trying both in English ales, and currently have an English ale with A38 (London Ale) in an FV.
Yeast Bay Vermont WLP4000:
"Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation. In order to achieve high attenuation, we recommend fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar. Attenuation has also been reported to increase when repitching after the first generation. Temperature: 66 - 70 ºF Attenuation: 75 - 82% Flocculation: Medium-Low
White Labs Burlington Ale WLP095: (Can this be same as WLP4000, both out of White Labs, but different branding??
This yeast is the signature strain for a brewery in the Northeast United States, making it ideal for New England-style IPAs. Adding personality to your beer by contributing esters and body, this strain will blend with hop flavors and aromas while balancing bitterness. Esters are higher than WLP001 California Ale Yeast® and this strain has been known to result in more diacetyl increasing the temperature at the end of fermentation is suggested.
Attenuation: 73.00-78.00 Flocculation: Medium Alcohol Tolerance: Medium - High (8 - 12%) Optimum Fermentation Temperature: 67.00-70.00Imperial Barbarian A04
(Conan/Vermont or similar surely?)
Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA.TEMP: 62-70F, 16-21C // FLOCCULATION: MEDIUM // ATTENUATION: 73-74%
Omega DIPA Ale OYL-052
A strong fermenter popularly referred to as “Conan.” Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. A diacetyl rest is suggested if fermented in the lower temperature range.
Flocc Med-Low Attenuation 72-80% Temp 65-72% 11% ABV
From one of the best examples of an east coast IPA. This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops. Good choice for high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.
Giga Yeast 0Y054 Vermont IPA (not sure what this is but people say peach flavours, which suggests Conan)
Attenuation Medium Gravity*78% - 82%
Attenuation High Gravity*74% - 76% (10.0% - 10.6% ABV)
Temperature Range†62˚F – 75˚F
Wyeast 1318: Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.
High Flocculation 71-75% Attenuation 64-74F Fermentation 10% ABVWhite Labs WLP066 London Fog
(White Labs version of 1318 London III?)This is the go-to strain for New England-style IPAs. It produces a medium ester profile similar to WLP008 East Coast Ale Yeast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel.
Attenuation: 65.00-70.00 Flocculation: Medium to Low Alcohol Tolerance: Medium - High (8 - 12%) Optimum Fermentation Temperature: 64.00-72.00
Imperial A38 Juice (This is believed to be Wyeast 1318 strain)
Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the fermenter if too full.
TEMP: 64-74F, 18-23C // FLOCCULATION: MEDIUM // ATTENUATION: 72-76%