Interesting choice of yeast. Any reason you went that direction?
I typically use 1084 or 1968. Sometimes a dry English yeast like Windsor or Nottingham.
It's what I had available. All I had to do was pull off the bottom of the cone. I really love that yeast, too. And it really works well with this beer.
I'm fermenting it again right now, this time with WY1056.
I used to use WLP007 for my stouts, but that's not something I keep on hand any more. Label me practical.