I just used it in an American Brown this weekend. I rehydrated it just as I do all dry yeast and it took about 36 hours for it to take off, but man, did it take off!!! Let's just say I'm glad I used a blowoff tube. It was very active at 64F. From everything I've read, that's pretty much standard protocol for that yeast. I won't know anything about flavor profile until I take a gravity reading in a few days, but it's my understanding that it's fairly clean.