I have used this yeast for a number of beers. When it shines, it shines, but when it fails, it fails. It's a yeast that represents the extremes of brewing.
The yeast is mighty delicious when fermented at the top of its range (~70F) for british ales. It produces fruit and tart esters that have that true british character without being overwhelming or sour that can come from WLP002 and others. Note that the yeast is truly an attenuative yeast, so pay attention to mash temps for fermenting in this range.
The body and mouthfeel produced increase with lowered temperatures. At 62 you can achieve clean beers, but the apricot ester that characterizes this yeast will still be present.
The yeast highlights toasty malt, so be vigilant about the final character of the beer. A touch of Munich malt in an IPA is a nice touch, but when the yeast highlights the roasted flavors the balance is lost. This characteristic makes this yeast strong is brown ales but potentially overpowering for stouts.
Be diligent about re-pitching and thorough washing. The slurry this yeast produces is thin and has low-viable cell density. I do not have a microscope for cell counting, but using tried and true methods of re-pitching, this yeast has always let me down. Long lag times (36 hours) and poor performance, especially flocculation. Healthy fermentation is a must or the beer will take a month to clear and taste decent. Always use a starter for re-pitching, even if the slurry is just a week old.