Where Denny propagated it from was a company called Brewtek yeast.
http://web.archive.org/web/200012180655 ... /yeast.htm
http://web.archive.org/web/200012180655 ... .html#cl50
CL-50 Cal Pub
74 to 76%
Info found away from Brewteks old site that has the same descriptors but notice the highlighted text below that gives additional info.
CL50 California Pub Ale
Classic American small-brewery flavor.
Leaves big, soft, well-rounded malt flavor.
Threshold diacetyl and ester support the silky profile, even in well-hopped beers.
Good for American red and pale ales.
Denny have you ever tracked down its original source brewery?
If this info has not been located then what makes this yeast special to you where you kept it over these years where 1056/1272 were always available as well as CL50 along with other brewtek, yeastlab, yeast culture kit strains being available still to this day from BSI?
Regarding the highlighted text, I am now also intrigued and looked to some basic known facts about the other American ale Wyeast/ Whitelabs strains.
Threshold diacetyl and ester support the silky profile
Taste threshold of Diacetyl = 0.08 mg/l
Taste threshold of Ethyl Acetate = 30-50 mg/l (Esters)
Taste threshold of Isoamyl Acetate = 1-2 mg/l (Esters)
A. Wyeast 1056/ WLP001
Diacetyl = 0.027 to 0.078 Mg/l ( approaches taste threshold)
Ethyl Acetate = 17 mg/l ( well under taste threshold )
Isoamyl Acetate = N/A ( well under taste threshold )
B. Wyeast 1272/ WLP051
Diacetyl = 62 Mg/l (approaches taste threshold)
Ethyl Acetate = 33 mg/l ( At taste threshold )
Isoamyl Acetate = 0.983 mg/l ( approaches taste threshold )
So this leads me to believe it is very close in profile to 1272/051. Denny this is all pure speculation with facts at hand. I would like to hear as asked above what differentiates the CL50/1450 from 1272?