I’ve just made a crystal rye bitter with WYeast Activator 1469-West Yorkshire Ale Yeast, it’s a lovely malty, fruity beer for it. I have a Boh-Pils happily bubbling away with WYeast 2001 Pilsner Urquell at 11c at the moment (lager yeast is weird stuff!). For AIPA’s I always used to use WYeast 1056/WLP001 but they didn’t seem to clear too easily. Recently I used US-05 for a Gamma Ray clone (expecting some haze) and its now dropped crystal clear on its own with no finings! Tastes great though. I did try BRY-97 in an IPA and it tasted great, not quite as dry as US-05, a little maltier. I did try it for a second generation though and it completely let me down, temperature was kept at 20c but it tasted like a German wheat for ages!