Interesting thread, thanks. Almost sounds like a yeast that would be suited to Yorkshire square, where the krausen would get washed back into the brew by the circulation of the wort. Might give the Fuller's yeast a go first to get my confidence up. I did successfully culture up Cooper's yeast a while back, but it didn't blow me away; I found it a bit neutral and didn't think it's added enough to justify the effort. Looking for something more fruity **** time.