I recently went to my LHBS to get some WY 1272, my house yeast, but they were out. I wanted to get some fresh to add to a English Brown Ale that was pitched the day before. The thought was maybe the 1272 I had on hand was a little old even though I used a starter. Yes I know 1272 is American but I ferment warmer around 66*+ and get some English character. My question is, any idea WY 1882 Thames two added to the mix will add? The ferment was at 66*. What yeast will dominate and does anyone have feedback on the WY 1882 ? I know it was just released in Jan but anyone have any feedback? Sounds like a great yeast for Bitters, Browns etc. .