Cool. Thanks for posting.
I've got two packs of 1768 waiting to go.
I'll be interested in your impressions of this yeast when you have a chance to use it. The obvious beers to try to brew with it is something British, particularly a bitter, and you should brew a nice British beer to see if it gives what you're after. HOWEVER, make sure to collect some slurry/yeastcake and follow up with an american style beer (pale ale, amber ale, ipa, american brown, blonde even, etc) because I'm liking how my amber ales are coming out with this strain (haven't brewed my blonde yet). It's plenty neutral that it doesn't impress me as a british yeast strain and brings more to the beer than the usual standby (chico). It's all just opinion of course.
I'm planning on trying the 1768 next weekend in a 100% Golden Promise ale, though I'm still deciding on pitch rate and fermentation temp.
I'm also very interested in your impressions and process. Keep us posted.
Sounds like I'm not missing much so far. I can only get White Labs locally, so I have to order Wyeast online. I only like to order liquid yeast from MoreBeer, since they are the closest to me, but still doesn't have the winter seasonals yet.
As far as missing out on a hugely British yeast strain, you're definitely not missing out (IMO). So far I'm happy with the beers I'm producing with 1768, but I would not
choose it for my estery british beers. I'm liking it in my american ales though; it seems to have more to it than the old fallback (chico) but not so much that you're thinking about it when drinking.
One characteristic that I've noticed in both beers I've had a chance to drink plenty of is that they both contain noticeable body. This is not too surprising in the amber ale that used a high percentage of crystal malts, but it WAS surprising in my best bitter that had a dash of crystal plus some invert that would lighten the body. I may be wrong but I suspect that this strain has a higher level of glycerol production than the average yeast, which enhances the mouthfeel of the beer a fair amount. Belle Saison and 3711 would be another notable yeast strain with increased glycerol production, thus the reason it can produce a 1.000 beer with big mouthfeel. All speculation of course.
Edit: Lastly, 1768 does not clear very well for me. It will eventually clear but sure takes it's time. Even gelatin has not worked very well. It may just be my process, ingredients, or some other factor.