New CML yeasts announced!

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I'd like to give "The Firm" a go, for the lower attenuation qualities now I'm brewing to lower ABV (~3%). I'm slightly wary as previously I've tried MJ M15 (which is similarly supposed to be Windsor) which has twice resulted in gushers!
 
From Crossmyloof's Facebook group;

'I've been told I need to tell people we've taken hold of two new beer yeasts before I get too merry - hic! 'Flushed Nun' - An Abbey Ale yeast and 'The Firm' - a Full Bodied English. After a test brew or two, and enjoying as we speak, I can confirm Friday afternoon's not looking too bad
😉
Once I'm a bit more sober we'll do some kind of giveaway competition too. Probably early next week. Let's hope the weather holds for the weekend and enjoy whatever you're up to. The CML Brew team'

The Firm.... i.e. the Queen... Windsor!!! Yay!!! Been waiting for this for ages. Don't know what Flushed Nun will be. Cant wait to try this, I've always said CML were missing a Windsor / Empire / London type of dry yeast in their line up. Eeeeekkk! Quite excited. If its a decent price, co-pitching with Wilko Notty could be just what I'm after.
Only just read this.
Could 'Flushed Nun' be a risqué nod in the direction of Shepherd Neame's Bishop's Finger? Locally nicknamed Nun's Delight. They also brew/ed a weaker bottled pale ale named Abbey Ale.
Just a thought.
 
I'd appreciate thoughts and any experience on 'The Firm' yeast since I'm looking to get my Christmas ale on next weekend and have some of this in the fridge. I'd ideally use Wyeast 1968 London ESB, or lallemand London ESB, but wondered whether the Firm yeast would be a close enough match? Thanks.
 
I'd appreciate thoughts and any experience on 'The Firm' yeast since I'm looking to get my Christmas ale on next weekend and have some of this in the fridge. I'd ideally use Wyeast 1968 London ESB, or lallemand London ESB, but wondered whether the Firm yeast would be a close enough match? Thanks.

I'll be bottling my oatmeal stout this week which I used Firm yeast in, also have just brewed a christmas old ale with it but that's still going like the clappers in the fv. I'll let you know how it goes.
 
For my latest brew I've tried CML Monk as it's supposed to be something vaguely belgian. Dropped from 1039 to 1004, with an apparent attenuation of 89% Means its come out rather stronger (4.6%) than intended (~3.8%). Bottling tomorrow so will be drinking about Christmas :)
 
Ronnie
I finally made an APA using Clipper yeast and it gave an attenuation of 92% which is incredible. However floculation is pretty poor with floating trub.

Interesting! I spoke to Steven about this yeast today and he said it's similar to London Ale III, so I've ordered some for a New England Pale I plan to make.

Has anyone else used Clipper?
 
I emailed CML about House, and apparently it's very much like S-33 (which, coincidentally forms part of my house yeast blend; they must have known!)

They said they didn't know what Atlantic was equivalent too, but said " It’s a bit like US05, but a tad sweeter on the finish. So it won’t attenuate quite so high.". They also said that although they thought House was similar to S-33, is isn't sourced from Fermentis.
 

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