I kind of like a drier beer so it suited me fine. I compensated with a little lower bitterness and to some degree with a little more crystal and a higher mash temp. I am guessing a little more residual sweetness from this less attenuative yeast is going to do the trick too. I really love lots of permutations on the theme of a bitter though.
Also I am pretty sure I used the White Labs version of the yeast, although they're probably similar.
+1 I also love the 1469 strain because it attenuates so well, but I also love the differences a yeast makes when it comes to my bitters. I just made a SMaSH with 1469/Marris Otter/Styrian Golidings, and the sample I took was delicious. Haven't used the Fuller's yeast yet (my house stays very cool in the winter, and I fear it would drop too fast), but I did just use the WLP013, and found it to be quite tasty as well. Anyways, cheers to brewing bitters! Hope yours turns out well.