Just kegged a test batch of ordinary bitter using West Yorkshire fermented at 68, plenty of oxygen. Nice kind of fruit pie like esters. This yeast I have to say wayyyy outperformed my expectations. I will be brewing with this again.
I think it’s a great uk yeast. That and verdant are my faves. I’ve tried lots of them over the years and find those two very easy to use while still having nice character. I love burton ale but I can’t seem to get consistent beers with it, they’re either awesome or average. Not my fault, totally the yeast’ fault 
Have made a few batches with 1469 and am loving it.
I’m a fan now no doubt. Looks like a 5 gallon batch is in order
This has become my favorite English strain as well. It behaves well and makes great tasting beer. My only problem with it is that I have to use mail order to get Wyeast strains, so it is somewhat seasonal for me. Otherwise I’d be using it year round.
I have been top cropping and trying to keep English ale in rotation so I am hoping to keep this strain going for awhile so I don’t have to chance having it mailed in summer.
So I have a novice question
Would an open fermentation with this strain help with more ester production?
That’s definitely not a novice question 
I have used open fermentation on estery ale strains in the past with good results, but I will admit that I have never done a side-by-side tasting to confirm whether there is an actual increase in esters with open fermentation. I haven’t tried this with 1469 specifically, either. I’d say that it’s certainly worth a try.
On the other side, I ferment in a sealed keg under 2-3 PSI and I still get a fair amount of ester expression. By no means is it a fruit-bomb, but you can definitely pick it out as 1469 if you are familiar with it. I am curious whether open fermentation would boost the ester character.
I made a brown british ale with this yeast and the yeast is perfect, one the best I have used, blow my expectation away
It’s just a killer yeast. It’s Friday and I got 2.5 gallons of it to drink if I want !!!
what was the attenuation? just curious
I’ll have to look at my notes
My att was 77% in a brown british ale