The yeast strain options are becoming prolific. Deciding which to use in a specific style has become my favorite part of recipe developing. Maybe a short review of different strains used will aid in the process. I went with Wyeast West Yorkshire 1469 with my stock ESB recipe and was pleasantly surprised by the woodsy esters rather the the floral esters from S-04. It is currently fermenting a Porter right now. 1469 dropped beautifully, and the ESB is nearly clear, with no fining.