I purchased four packages of Verdant IPA in the fall. I gave two packages to BrewBama when I mailed my remaining packages of W-34/70 to him.
By way, I now agree with you that 1318 is not Boddington's. It is probably not Youngs or Fullers. What about the Anchor brewery? Is that a possibility?
Sorry, I missed this.
I don't know but one theory is that 1318 might be a Whitbread strain. This is from the suregork website:
"Wyeast 1318 London Ale III – Seems to be another member of that little Whitbread II subfamily. Traditionally it’s linked to Boddington’s which I never quite believed but Boddies had all sorts of yeast problems in the 1980s (I've heard this from other places, I live about 3 miles from the site of the Bodds brewery) and were bought by Whitbread in 1989 so it’s plausible that the original yeast was ultimately replaced by one from the yeast bank at head office (perhaps after they’d tried others?)."
I don't know when Wyeast acquired the 1318 strain. The timing might be helpful.
The suregork chart places 1318 closest to Wy1945, and then 1098 and WLP017.
Have you tried the Verdant yet? I like it, to me it is a bit different to 1318 but behaves in a very similar manner. I am enjoying using it across a variety of styles, especially brown and dark ales and American hopped pales. I'll happily use it in English pales but it's a bit too vanilla and apricot to be ideal, for my taste at least. So there's still a gap with the dry options, for me.
I do use S-33 occasionally. It's similar to Windsor I feel. I've recently blended some dry yeasts in a few brews and found S-33 and Nottingham quite effective. Much better flocc for one thing. Bry-97 and Windsor might be better. It's keeping me amused anyway, trying things. Notty and Belle Saison produced a fruity dry session pale, slightly tart, that's going down very nicely. Tastes more APA than EPA, I used Crystal hops for the first time.