I did some digging a while back on Odell yeast and the best I could come up with was that it was a German yeast. I harvested some from an Odell beer a while back and have used in many times in various beer styles. Through my experiences with it, I have come to my own conclusion that it is nearly identical to WLP029 German/Kolsch yeast from white labs. Odell yeast forms a MASSIVE krausen that is extremely well suited to top cropping; has a substantial attenuation level coupled with medium-low flocculation; and, interestingly enough, is hard to use under 62°F. I had one fermentation pegged at 59F and it just lagged; over the next few days I would ramp by 1°F; on day three (i.e. when I reached 62°F), it took off like a racehorse and the krausen raised up almost 6 inches! I do not get any sulfur characteristics from the yeast, but it can give a pseudo-lager impression if fermented cold (60°F). Clearing is slooooow with Odell yeast.
I recently did a kolsch with Odell yeast. I started the fermentation at 62°F and once the lag was finished and krausen started raising up, I lowered the temp to 60 over the course of a day where I left it for about 10 days, afterwhich I crashed the fermenter into the 30s for another 10 days. Best kolsch I've ever drank
(tasted more like a small pilsner).
Probably the best beer to harvest their yeast from is East Street Wheat - lots of yeast in a low ABV bottle. I originally got mine from a bottle of Myrcenary DIPA since it's all I had on hand and it has worked out. The one major caveat to using this yeast is it's a b*tch in a flask unless you have about 2/3 of the volume left as headspace.