Jack,

Thanks for the response. Sounds like I should get some CY3079 - I am
aware that this strain actually releases peptides at the end of
fermentation that are believed to enhance aromatics so it makes sense
it's such a favourite.

Have you noticed a significant difference in the leesy character
associated with different yeasts (e.g. between AMH and RC212) - or do
they all seem similar?

BTW, Tom, let us know how those new strains work out. I've also heard
good things about Hungarian oak.

Ben