Well, I'm now armed with Graham Wheeler's CAMRA book. The recipes look pretty straightforward but there's not mention of yeast in them. Some of the descriptions mention dry finish and a good many use the term "fruity." I've got access to a wide variety of liquid yeasts from both Wyeast and White Labs. I'm more familiar with Wyeast but not opposed to WL at all. If I'm going to be brewing up a bunch of mid 40's OG bitters, can anyone recommend a good English yeast that I should try? I plan to harvest it from the first batch and continually reuse it. I don't have enough experience with commercial UK beers to know what exactly I'm looking for so I think it may be trial and error for awhile before I find one I really like and can stick with. Any thoughts?