FWIW, a couple of the breweries/brewpubs around here are fans of 1968. I know that's what Ninkasi uses, even though they make no English style beers.
That was actually my first thought, since it's what I use for English styles at home, but I wasn't sure I could get the attenuation I need for certain styles (IIPA on deck as a fall seasonal). From my limited experience with it, 1318 seems to give a similar overall flavor, but with the potential for higher attenuation.
It is convenient to use but I can see why you have issues with it, sean.
It's definitely convenient. The biggest problem I've had is that we have a mix of conicals and Grundies, and harvesting from a dish bottom with it just isn't possible. There were several times I couldn't even get enough in a 5 gal Corny to pitch the next batch, and that's after a week of cold crashing.
I'll be interested to hear how the 1007 works out for your IPA. Seems like it could be a good choice for preserving a little malt character, even with a low FG.