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General Category => Yeast and Fermentation => Topic started by: RPIScotty on April 17, 2016, 11:54:20 AM

Title: 4 Englishman walk into a bar....
Post by: RPIScotty on April 17, 2016, 11:54:20 AM
Looking to brew a handful of beers this year and do them multiple times:

Mild
Bitter
Barleywine (<9%, English Style)
Either a medium gravity version of Fuller's London Porter or a sub 9% stout.

I contemplating a bulk buy of either S-04, Munton's Gold or Windsor/Notty combo so I can have the yeast on hand and work with a single yeast for the year.

Any suggestions on the yeast choices? I'll be purchasing 8-10 packages of a single yeast.
Title: Re: 4 Englishman walk into a bar....
Post by: pete b on April 17, 2016, 12:22:20 PM
Looking to brew a handful of beers this year and do them multiple times:

Mild
Bitter
Barleywine (<9%, English Style)
Either a medium gravity version of Fuller's London Porter or a sub 9% stout.

I contemplating a bulk buy of either S-04, Munton's Gold or Windsor/Notty combo so I can have the yeast on hand and work with a single yeast for the year.

Any suggestions on the yeast choices? I'll be purchasing 8-10 packages of a single yeast.
I vote for the Windsor/Nottingham combo because I have been meaning to try it myself and I would rather you be the guinea pig and post about it.😉
Derek, have you thought about starting with the mild and building up the yeast by repitching into the bitter then barleywine? I don't suggest it to save money but I think you mind find it to work better, especially when you get to the barleywine. I would be especially curious about what becomes of the danstar combo.
Have you used wy1968? I have tried quite a few English strains and I keep coming back to 1968 as the easiest to use.
I look forward to your posts on this. These are among my favorite styles but I have yet to nail one. I have thought that my English ales have been a bit to clean so in true faux scientific fashion I changed a bunch of variables and brewed my current English Pale with a different recipe, different yeast, higher temperatures, and used an open fermentation. The green beer is horrible, it might be a dumper if time doesn't work it's wonders.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 17, 2016, 01:42:34 PM
Looking to brew a handful of beers this year and do them multiple times:

Mild
Bitter
Barleywine (<9%, English Style)
Either a medium gravity version of Fuller's London Porter or a sub 9% stout.

I contemplating a bulk buy of either S-04, Munton's Gold or Windsor/Notty combo so I can have the yeast on hand and work with a single yeast for the year.

Any suggestions on the yeast choices? I'll be purchasing 8-10 packages of a single yeast.
I vote for the Windsor/Nottingham combo because I have been meaning to try it myself and I would rather you be the guinea pig and post about it.😉
Derek, have you thought about starting with the mild and building up the yeast by repitching into the bitter then barleywine? I don't suggest it to save money but I think you mind find it to work better, especially when you get to the barleywine. I would be especially curious about what becomes of the danstar combo.
Have you used wy1968? I have tried quite a few English strains and I keep coming back to 1968 as the easiest to use.
I look forward to your posts on this. These are among my favorite styles but I have yet to nail one. I have thought that my English ales have been a bit to clean so in true faux scientific fashion I changed a bunch of variables and brewed my current English Pale with a different recipe, different yeast, higher temperatures, and used an open fermentation. The green beer is horrible, it might be a dumper if time doesn't work it's wonders.

Pete, a few responses:

I really enjoy WY1968 (and liquid strains in general) but my local shops that carry WYeast charged on the higher end for it. On the flip side, my local shops offer pretty good bulk deals (>5 packs) on dry yeast.

I'm thinking of going with Munton's Gold Premium as some members here have said it is the closest to WY1968 as they have found. I like the idea of doing an evaluation on the changes through multiple generations of the Windsor/Notty combo but don't have the time to track that right now.

I was planning on going Mild --> Bitter --> Stout/Porter --> Barleywine.

Mild will be the typical Dark Mild Variety, Bitter along the lines of London Pride/ESB, Stout will be a lower alcohol RIS (~7.5-8%), Porter will be a beefed up London Porter and the Barleywine will be ~9% English Style (Looking for Third Coast Old Ale, Ballantine Burton Ale characters).
Title: Re: 4 Englishman walk into a bar....
Post by: tommymorris on April 17, 2016, 03:42:38 PM
I have been brewing English Pale's lately. I have only tried two yeasts so far.

1. WLP002
2. Mangrove Jacks Burton Union M79
I like both of these. M79 had poor attenuation but still delicious beer.

I just purchased WLP041 Pacific Ale which despite the name is supposed to be a good English yeast.
Title: Re: 4 Englishman walk into a bar....
Post by: Steve Ruch on April 17, 2016, 04:03:03 PM
Looking to brew a handful of beers this year and do them multiple times:

Mild
Bitter
Barleywine (<9%, English Style)
Either a medium gravity version of Fuller's London Porter or a sub 9% stout.

I contemplating a bulk buy of either S-04, Munton's Gold or Windsor/Notty combo so I can have the yeast on hand and work with a single yeast for the year.

Any suggestions on the yeast choices? I'll be purchasing 8-10 packages of a single yeast.

I like S-04. I haven't used either of the others, but I've had some good results in a bitter, a pale ale, and a cider, with regular Munton's.
Title: Re: 4 Englishman walk into a bar....
Post by: 69franx on April 17, 2016, 05:13:10 PM
For reference Pete, the smoked Porter I will be sending you used Munton's Gold, 2 packs
3rd time I have used it for this brew and it does a great job
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 17, 2016, 06:23:05 PM
For reference Pete, the smoked Porter I will be sending you used Munton's Gold, 2 packs
3rd time I have used it for this brew and it does a great job

Any comparisons to WY1968 that you can muster? I have heard they are kissing cousins.
Title: Re: 4 Englishman walk into a bar....
Post by: 69franx on April 17, 2016, 06:46:28 PM
Sorry, have not used 1968 yet, but sure want to
Title: Re: 4 Englishman walk into a bar....
Post by: brewinhard on April 17, 2016, 07:17:01 PM
I would work with the liquid yeast strain of your choice, buy it once, and simply repitch it from batch to batch. You should easily be able to get 7-8 repitches out of it if your sanitation is up to par.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 17, 2016, 07:20:57 PM
I would work with the liquid yeast strain of your choice, buy it once, and simply repitch it from batch to batch. You should easily be able to get 7-8 repitches out of it if your sanitation is up to par.

I'm just trying to get away from doing that for a while. It's a time thing, a space thing, a cost thing (not really but kind of), etc.

I appreciate your advice though. I do love 1968 though.
Title: Re: 4 Englishman walk into a bar....
Post by: brewinhard on April 17, 2016, 07:25:12 PM
No worries, but isn't repitching easier, less work, cheaper (by far with only purchasing 1 pack of yeast to start with), and more time saving? 

If you want a dry strain for all of those, I would suggest SO4, if you like it. I get a little old on it after a while as I feel I can pick it out of a lineup, but it still is a pretty darn good yeast.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 17, 2016, 07:48:52 PM
No worries, but isn't repitching easier, less work, cheaper (by far with only purchasing 1 pack of yeast to start with), and more time saving? 

If you want a dry strain for all of those, I would suggest SO4, if you like it. I get a little old on it after a while as I feel I can pick it out of a lineup, but it still is a pretty darn good yeast.

If I repitch the dry yeast then it's cheaper. I can get 4 packs of Munton's Gold for the price of 1 smack pack at my local shop. I can get 2 packs of S04 or Windsor/Notty for the price of one smack pack.

Let me rephrase: I really don't have a space available to store slurry right now. Dry yeast is a cheaper option for me as well.

Thanks for the S04 suggestion. I know many have brewed great beers with it.

I wish I could remember the member here who said Munton's Gold was a dead ringer for 1968.....

EDIT: CHUMLEY!!! ding ding ding. https://www.homebrewersassociation.org/forum/index.php?topic=20515.msg260634#msg260634
Title: Re: 4 Englishman walk into a bar....
Post by: charles1968 on April 17, 2016, 08:54:16 PM
If you want a pointer for the 8.5% barley wine, Robinson's Old Tom is a classic strong ale and you'll find recipes easily.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 17, 2016, 09:05:18 PM
If you want a pointer for the 8.5% barley wine, Robinson's Old Tom is a classic strong ale and you'll find recipes easily.

Awesome. Thank you.

I like my Barleywine/Old Ale a little less hoppy, a little less boozy, etc. The Bell's Third Coast has it. Ballantine Burton Ale has it.
Title: Re: 4 Englishman walk into a bar....
Post by: Phil_M on April 17, 2016, 09:19:59 PM
Derek, you bottle condition right? Don't forget that you can always use the dregs as a way of "banking" yeast for later.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 17, 2016, 09:21:17 PM
Derek, you bottle condition right? Don't forget that you can always use the dregs as a way of "banking" yeast for later.

I typically use Red Star Premier Cuvee when I add bottling yeast.

Thanks Phil, that's an interesting idea. I never thought of it that way.
Title: Re: 4 Englishman walk into a bar....
Post by: clibit on April 17, 2016, 09:36:58 PM
Englishman here, having a browse. I believe the Standard Muntons is more like 1968 than Muntons Gold. I've read this, and I've used them. The Gold is more neutral and attenuates more, rather like Nottingham. The standard Muntons stops around 1015 so you get residual sweetness. It's pretty good. But no dried yeast will do as good a job as 1968.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 17, 2016, 09:44:41 PM
Englishman here, having a browse. I believe the Standard Muntons is more like 1968 than Muntons Gold. I've read this, and I've used them. The Gold is more neutral and attenuates more, rather like Nottingham. The standard Muntons stops around 1015 so you get residual sweetness. It's pretty good. But no dried yeast will do as good a job as 1968.

Great info! Thanks a bunch. Nice to have that perspective.

So regular Muntons and Muntons Gold might be worth trying.

But no dried yeast will do as good a job as 1968.

Understood. Just looking for a dry option to use for a while.
Title: Re: 4 Englishman walk into a bar....
Post by: clibit on April 17, 2016, 10:08:43 PM
I'm not sure I would use the standard Muntons on the higher strength beers you're planning. I've not used it on anything above about 5.5% so I may be wrong but it might leave the FG too high. If you want one yeast for all four beers, I'd personally either go for S04 or Nottingham/Windsor, though I've never done the latter. Muntons Standard will get you closest to a Fullers bitter in my experience. Not really close, but decent, it's given me some nice lower strength English ales.
Title: Re: 4 Englishman walk into a bar....
Post by: Joe Sr. on April 18, 2016, 12:09:24 AM
I've only used S04 a couple times.  It's OK.  It hasn't grabbed me yet.  But I wouldn't say don't use it.

Windsor/Notty is a great combo.  I do not like Notty by itself, though Windsor is good by itself.  Together, they and I have made some outstanding beers.  I say go this route.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 18, 2016, 01:19:17 AM
I've only used S04 a couple times.  It's OK.  It hasn't grabbed me yet.  But I wouldn't say don't use it.

Windsor/Notty is a great combo.  I do not like Notty by itself, though Windsor is good by itself.  Together, they and I have made some outstanding beers.  I say go this route.

Thanks for the advice Joe. Will definitely consider it when purchasing.
Title: Re: 4 Englishman walk into a bar....
Post by: Phil_M on April 18, 2016, 02:29:15 AM

I typically use Red Star Premier Cuvee when I add bottling yeast.

Thanks Phil, that's an interesting idea. I never thought of it that way.

You can definitely brew two of the styles you mention without a need to reyeast. Maybe three, depending on the strength of the porter you mentioned.

You path could be something like this:

Mild --> repitch Bitter --> repitch Barleywine
  |                     |
bottle              bottle
  |                     |
  ----------------------> culture dregs --> porter

If you go with a mixed culture I don't think I'd recommend this approach. But it would be a way to stretch a single smack pack of 1968 into many different beers.
Title: Re: 4 Englishman walk into a bar....
Post by: 69franx on April 18, 2016, 03:50:15 AM

I typically use Red Star Premier Cuvee when I add bottling yeast.

Thanks Phil, that's an interesting idea. I never thought of it that way.

You can definitely brew two of the styles you mention without a need to reyeast. Maybe three, depending on the strength of the porter you mentioned.

You path could be something like this:

Mild --> repitch Bitter --> repitch Barleywine
  |                     |
bottle              bottle
  |                     |
  ----------------------> culture dregs --> porter

If you go with a mixed culture I don't think I'd recommend this approach. But it would be a way to stretch a single smack pack of 1968 into many different beers.
Really liking that plan Phil, come late summer, I just might take a run at it as you plotted out
Title: Re: 4 Englishman walk into a bar....
Post by: Steve Ruch on April 18, 2016, 10:17:24 PM
Englishman here, having a browse. I believe the Standard Muntons is more like 1968 than Muntons Gold. I've read this, and I've used them. The Gold is more neutral and attenuates more, rather like Nottingham. The standard Muntons stops around 1015 so you get residual sweetness. It's pretty good. But no dried yeast will do as good a job as 1968.

The last beer that I brewed with regular Munton's (all-grain British pale ale) went from 1.050 to 1.009.
Title: Re: 4 Englishman walk into a bar....
Post by: markpotts on April 20, 2016, 10:37:24 AM
For the low/mid gravity ales I would throw WYeast 1469 in to the equation. Great flavour profile for the lower gravity stuff and it doesn't attenuate too far. It is balanced and lets the malt and hop profile through.
I like both Nottingham and SO4, but they do strip some hop character and are fairly neutral taste wise.

I don't think that yeast charachter is so important for the barley wine and on the rare occasions I brew high gravity, I would just use a couple of packets of Nottingham.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 20, 2016, 11:41:38 AM
For the low/mid gravity ales I would throw WYeast 1469 in to the equation. Great flavour profile for the lower gravity stuff and it doesn't attenuate too far. It is balanced and lets the malt and hop profile through.
I like both Nottingham and SO4, but they do strip some hop character and are fairly neutral taste wise.

I don't think that yeast charachter is so important for the barley wine and on the rare occasions I brew high gravity, I would just use a couple of packets of Nottingham.

I very much appreciated the input from everyone but i'm looking for opinions on just the following:

Munton's Regular, Munton's Gold
Notty/Windsor
S-04

I have used the liquid strains and love them but am looking for dry options for a while.
Title: Re: 4 Englishman walk into a bar....
Post by: Joe Sr. on April 20, 2016, 02:23:30 PM
I very much appreciated the input from everyone but i'm looking for opinions on just the following:

Munton's Regular, Munton's Gold
Notty/Windsor
S-04

I have used the liquid strains and love them but am looking for dry options for a while.

Maybe you need to do a couple of split batches and see which you prefer.
Title: Re: 4 Englishman walk into a bar....
Post by: stpug on April 20, 2016, 02:26:14 PM
A year is a long time to work with a single strain, and also kind of an arbitrary confine with the exception that it's 1 year long.  Being the only truly flavor-versatile and biodynamic component of beer, I'd feel bummed to only get one yeast to work with for the year.  The expression of a yeast can - for the most part - be fleshed out over a few brews, in my experience, which would not take me a year to complete.  How about, rather than brew the same 4 beers over and over again, all year long, with the same exact yeast, what if you instead brewed the same 4 beers but each time you use one of your dry yeast options? Dry yeast has a storage shelf life of years, and can even be extended by putting it in a freezer. You should not run into a viability problem by owning several of your choices and just storing them in the freezer.  I know this strays from your goal a bit, but I'm just kind of thinking out loud here. Good luck (and where's your blog where you'll be posting your results :D)
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 20, 2016, 02:35:33 PM
I very much appreciated the input from everyone but i'm looking for opinions on just the following:

Munton's Regular, Munton's Gold
Notty/Windsor
S-04

I have used the liquid strains and love them but am looking for dry options for a while.

That seems like a good plan.

Maybe you need to do a couple of split batches and see which you prefer.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 20, 2016, 02:37:25 PM
A year is a long time to work with a single strain, and also kind of an arbitrary confine with the exception that it's 1 year long.  Being the only truly flavor-versatile and biodynamic component of beer, I'd feel bummed to only get one yeast to work with for the year.  The expression of a yeast can - for the most part - be fleshed out over a few brews, in my experience, which would not take me a year to complete.  How about, rather than brew the same 4 beers over and over again, all year long, with the same exact yeast, what if you instead brewed the same 4 beers but each time you use one of your dry yeast options? Dry yeast has a storage shelf life of years, and can even be extended by putting it in a freezer. You should not run into a viability problem by owning several of your choices and just storing them in the freezer.  I know this strays from your goal a bit, but I'm just kind of thinking out loud here. Good luck (and where's your blog where you'll be posting your results :D)

I'm looking to nail down and consistently brew the same recipes. As a brewer, I'm not into variety from a homebrewing standpoint. I'd be much happier brewing the same good beers over and over again.

Variety tends to come from the commercial beers I drink.

Thanks for the suggestion though!

Once life settles down a bit I hope to rework some of the aspects of my blog.
Title: Re: 4 Englishman walk into a bar....
Post by: PORTERHAUS on April 20, 2016, 06:18:13 PM
I very much appreciated the input from everyone but i'm looking for opinions on just the following:

Munton's Regular, Munton's Gold
Notty/Windsor
S-04

I have used the liquid strains and love them but am looking for dry options for a while.

I am very much a dry yeast user except for very specific styles. For the beers I brew, there are plenty of dry yeast to the job, and do the job well for the cost, reliability and ease of use.

That being said I'll add my .2 cents with what I have used.

Munton's Regular, Munton's Gold - I have tried Munton's Gold based on the suggestions here that it is like you mentioned the closest thing to 1968. After using it, I do not know how I compare the two. I would say they are similar flavor wise. What I did find is it did not clear for crap. Is it claimed to be a flocculant yeast like 1968? I haven't used the Munton's Regular based on advice to use the Gold instead. But hell, try them both.

Out of the beers you listed I would try the Gold in a Mild or Bitter. Except I would adjust recipe and or mash temp for more mouthfeel so the beers are not overly thin.

Notty/Windsor -Haven't tried the combo but just like Munton's Gold I have heard good things. This combo might be good for the Mild you want to brew.

S-04 - I have used this yeast a lot over the years. Since people either love it or hate it I'm in the camp that I do like it. I have found it quite usable. I like it in an English Bitter. It gets to work, clears fast and gets the job done with decent flavors and esters...but it is temperature sensitive. I like to use it around 66*. I'm sure it can go lower but it gets too clean/nuetral. Go warmer like 68, 70* and I have notice more fruity esters and even more of the sour/tangy note it has. Around 66* I get that nice balance of clean, bready with mild English esters.

I recomend s-04 for a Bitter. That is the style I have used it most. I have also made American Pale Ales, a Blonde Ale with it and I really liked it in an American IPA. It just depends. I'm sure it would also be great in a Barleywine. I have used it in a Porters, Stouts and Brown Ales. It does fine with those but I do not prefer it in darker beers as much as I do a Bitter. Again, depends I guess.
Title: Re: 4 Englishman walk into a bar....
Post by: 69franx on April 20, 2016, 07:14:16 PM
Derek, just another note. Munton's Gold (2 packs) took my challenge beer, a smoked porter, from 1.071 down right to my projected target of 1.018. These were beersmith projections as well as the extract kit instructions from my LHBS. I have not used many liquid strains, so I really cannot compare it for you, but its what came with the kit and performed as expected. The final tasting notes will come from PeteB after I ship for Spring swap next week.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 20, 2016, 07:31:17 PM
Derek, just another note. Munton's Gold (2 packs) took my challenge beer, a smoked porter, from 1.071 down right to my projected target of 1.018. These were beersmith projections as well as the extract kit instructions from my LHBS. I have not used many liquid strains, so I really cannot compare it for you, but its what came with the kit and performed as expected. The final tasting notes will come from PeteB after I ship for Spring swap next week.

Good to know Frank. I like the 6 gram packages for my small batches. I'm going to pick up 1 pack each of Notty, Windsor, Munton's Gold and Regular and S-04 and have a shootout.
Title: Re: 4 Englishman walk into a bar....
Post by: charles1968 on April 20, 2016, 07:39:54 PM
I agree with Porterhaus that S04 makes good English bitter with nice yeast character. Be aware that it strips out hop flavour, so if you want a hop-forward style then add some dry hops.

I haven't tried notty+Windsor but the combination sounds very interesting. According to Danstar, Nottingham was originally isolated from a multi strain English yeast, so using it that way is true to style. On its own it's no good for yeast-forward English bitter - it's dry, tart and very neutral, almost like a lager yeast. Fine for crisp golden ales and hop-forward beers though.
Title: Re: 4 Englishman walk into a bar....
Post by: RPIScotty on April 20, 2016, 07:41:03 PM
I agree with Porterhaus that S04 makes good English bitter with nice yeast character. Be aware that it strips out hop flavour, so if you want a hop-forward style then add some dry hops.

I haven't tried notty+Windsor but the combination sounds very interesting. According to Danstar, Nottingham was originally isolated from a multi strain English yeast, so using it that way is true to style. On its own it's no good for yeast-forward English bitter - it's dry, tart and very neutral, almost like a lager yeast. Fine for crisp golden ales and hop-forward beers though.

I am a Trappist lover at heart but English Ales have been calling my name recently.
Title: Re: 4 Englishman walk into a bar....
Post by: charles1968 on April 20, 2016, 09:43:21 PM
Belgian beers are delicious but can be wickedly strong. British beers are better if want something that you can drink by the pint. Either way yeast choice is key to getting character.
Title: Re: 4 Englishman walk into a bar....
Post by: Steve Ruch on April 20, 2016, 09:55:29 PM
I very much appreciated the input from everyone but i'm looking for opinions on just the following:
Munton's Regular, Munton's Gold
st use a couple of packets of Nottingham.Notty/Windsor
S-04

I've never used Windsor or Munton's gold, but I've used regular Munton's in ordinary bitter and British pale ale and mild and cider with good results. I use Nottingham in brown ale. And I've used S-04 in several different ales with good results.
In a month or so I'm planning on doing a British IPA with the S-04 and/or the Munton's.
Title: Re: 4 Englishman walk into a bar....
Post by: Joe Sr. on April 20, 2016, 10:16:18 PM
I haven't tried notty+Windsor but the combination sounds very interesting. According to Danstar, Nottingham was originally isolated from a multi strain English yeast, so using it that way is true to style. On its own it's no good for yeast-forward English bitter - it's dry, tart and very neutral, almost like a lager yeast. Fine for crisp golden ales and hop-forward beers though.

I stopped using it because of the tartness.  I find it very off-putting.
Title: Re: 4 Englishman walk into a bar....
Post by: charles1968 on April 21, 2016, 05:52:55 PM
I haven't tried notty+Windsor but the combination sounds very interesting. According to Danstar, Nottingham was originally isolated from a multi strain English yeast, so using it that way is true to style. On its own it's no good for yeast-forward English bitter - it's dry, tart and very neutral, almost like a lager yeast. Fine for crisp golden ales and hop-forward beers though.

I stopped using it because of the tartness.  I find it very off-putting.

Yes the tart/dry thing is odd in some kinds of beer. I think it's OK in crisp, hybrid style beers halfway between ale and lager, probably good in cider, but US05 is better for pale ales and just tastes more beerlike than Nottingham to me.
Title: Re: 4 Englishman walk into a bar....
Post by: Philbrew on April 22, 2016, 03:05:37 AM
I've recently tried Mangrove Jack's Burton in a bitter and it turned out really drinkable.  I don't know what an English bitter should taste like, but I like it.
Title: Re: 4 Englishman walk into a bar....
Post by: tommymorris on April 23, 2016, 02:43:29 PM
I've recently tried Mangrove Jack's Burton in a bitter and it turned out really drinkable.  I don't know what an English bitter should taste like, but I like it.
+1. I have a Bitter made with MJ Burton on right now. The beer is delicious.
Title: Re: 4 Englishman walk into a bar....
Post by: PORTERHAUS on April 23, 2016, 05:00:45 PM
I've recently tried Mangrove Jack's Burton in a bitter and it turned out really drinkable.  I don't know what an English bitter should taste like, but I like it.
+1. I have a Bitter made with MJ Burton on right now. The beer is delicious.

I have wanted to try the MJ Burnton Union with an Ordinary Bitter specifically. I have tried 2 other MJ yeasts. While I didn't care for the MJ M07 British Ale in the last Ordinary Bitter, it did perform as described. It is very much like WLP007. It was just to neutral and dry for an Ordinary Bitter. I also used the MJ Bohemian Lager with great results for a Lager and a Steam Beer. Looking at the MJ website, they are listing a few more new yeasts, a couple more Belgian strains, another Lager Strain, and a couple more Ale strains. Hmm, I need to check them out some more.