« on: May 13, 2013, 09:31:28 AM »
Another vote for 1968 aka Fuller's yeast, as it best fits the bill for what the OP is looking for.
I, too, like a little diacetyl in a couple of styles, like British bitter and Bohemian Pilsner. Not so much for the hint of butter, but the slick mouthfeel can enhance the body of what could be a thin beer.
Also, another vote for the Ringwood yeast. Brew a nice 1.040 bitter with it, then use the yeast cake for a Baltic Porter or Russian Imperial Stout. You can't go wrong.