I went with:
#5 Hornindal
Taste: Soft, milky caramel with mushroom and tropical fruit notes.
#8 Tormodgarden
Nothing here on Larsblog about the taste, but the provenance intrigued me:
Provenance: His grandfather always claimed the yeast had been on the farm since the farm was founded in the 16th century. He knows for certain that his great-grandfather used it. It's probably been mixed with other yeasts. He knows for certain that this happened in the 1950s. That yeast came from Straumsdalen in nearby Skodje.
#11 Lida
Taste: Soft, fruity, milky caramel aroma.
#20 Espe
Taste: Warm alcohol and fruit: cognac and plums.
Some of the taste descriptions differ somewhat from what's on the eBay listing, but I think I'm more likely to trust the information on Larsblog.
I like making stouts and porters. I hope the above yeasts, with the listed tastes, will go well with those styles.
I have a stout on at the moment with Lallemand Voss, which apparently gives orange peel overtones when fermented hot. I have been fermenting between 36-39 degrees C.