A few years ago I would have assumed that a yeast called "New England" would be a diacetyl-laden Ringwood variant. I'm guessing that this is Conan, maybe?
Pretty please? More real British style yeast?
What I wouldn't give for a dry version of WY1469! I think whatever strain this turns out to be will have some English heritage. I have to assume that this is a strain suitable for NEIPA's, which in my mind is likely either Conan or Boddington.
My only issue with dry English strains is that I've never had luck getting the ester profile I'm shooting for. I haven't experimented enough to determine if it's simply a pitch rate thing, or whether it is something inherent with the dry yeast overall.