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Wyeast 1028 vs 1318

I’m brewing a Christmas Ale this weekend that calls for 1028 London Ale Yeast.

I went to pick it up to make a starter, but my LBHS didn’t have it. They did have 1318 London III.

I picked up the 1318 after reading the profiles of both…and they seemed similar enough to do what I need.

What do you think?

Any experience with either strain?

1318 is a lot fruitier, IME. I would ferment cooler to try to cut down on ester formation.

That’s what it read…and kinda what I liked about it for a Christmas Ale.

I always ferment at 63ish anyways.

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