I have used this yeast for a number of hoppier, blonder styles, and I couldn’t be happier. As stated, the ester profile is more pronounced than California ale. Be mindful of that when selecting hops, as the stone fruit/strawberry aromas may dominate lightly-hopped beers. It will add complexity to citrusy hops but may dilute the citrus tones.
Attenuation has regularly been in the 85-90% range, much higher than the predicted. This is perhaps because I use a portion of sugar in all of my beers (I like what it does for body and taste) and have been propagating the same culture for a few generations. The body remains considerably full despite the attenuation, so watch the unfermentables and mash lower than you would for the style.
I am looking forward to exploring this yeast with some darker styles, a classic NW Amber, a balanced American Brown, and a Hoppy Black Ale.
