Since we've got you on the line here Denny, I'd be curious to know what levels of esters you typically get from the 1450. I've done 3 or 4 side by side fermentations split between 1450 and 1056. I'm always pleased with the mouthfeel but I've also found it it be a bit fruitier than 1056 and to slightly mask hop aromatics in comparison. I'm pitching an appropriate "calculated" quanitity of yeast and usually ferment 1056 at 65 and 1450 at 62, though increasing both to 68 toward the end of fermentation.
It's not even close to English fruity but I've had a few APA's/IPA's where I like the aroma from the 1056 a bit better. In your experience, is 1450 cleaner than this? What temperature do you typically ferment with 1450?
I should add that I'd be really interested to hear details about how this yeast worked for others as well!
I typically run it about 62 increasing to 68, as you do. I do think it's become a bit fruitier through the years, but as you say it's still pretty subdued. But I don't find it to mask the hop aromas. I dunno, maybe I'm so used to it that I'm missing something. I think maybe I'll do a split batch with 1450 and 1056 and compare. It'll be a couple months before I have time to do that, though.