I was intrigued by the flavor profile of this yeast, but have been scared away in the past by the descriptions of low attenuation and slow ferment times.
I'm happy to say I had no problems.
Pitched from a starter into 1.064 low mash temperature wort. Strong fermentation @65 blew foam for two days; primary completed two days after that. After racking @1.018 it continued to slowly bubble for the next 10 days @68 dropping an additional 2 points.
75% attenuation in about a week, seem reasonable to me. Good flocculation too.
Used in an English IPA it left a robust malt profile without crushing the hops (more hoppiness than Burton, which I have used many times before). Fruity esters are present without dominating.