I saw a vial of this at the LHBS, and since I still have about 30 pounds of MO in my basement, I thought I'd give it a try. I was wondering what everyone else's experiences have been with this strain. I've got some ideas of what to brew with it, but I haven't settled on anything definite yet. I'm thinking English Brown or Bitter > ESB or something similar to Old Peculiar > Barleywine.
So, some more specific questions:
Does anyone know what brewery it's from? Guessing Sam Smith's?
What fermentation temps do you recommend to get a nice fruity English ester character?
Since it's the Yorkshire Square strain, I was thinking of fermenting it "open" for the first few days (i.e., in a bucket with a mesh bag draped over the opening to keep critters out). Has anyone tried this? I've heard it increases esters - does that mean I should drop the fermentation temps a bit to compensate for this?
I've never top-cropped before, but this sounds like a good strain to start with. Any top-cropping recommendations with this yeast?