I use this yeast on my 1.048 American dry stout (All-American ingredients). I mash a 151F and it finishes at 1.011 and drops bright and clear in 48 hours. I use wyeast nutrient, oxygenate, and pitch and ferment at 68F. The fermentation is extremely vigorous and produces a huge cake. The flavor is very clean and allows the malt and hops to really shine. I've brewed this stout with all-irish, all-british, and various combinations of malt and yeast origin-16 batches of stout in 2 years- and I keep coming back to All-American. I love it and so does everyone who tries it. I've tried it with wlp001 but it just aint the same.
I've brewed other styles with it and all have been great! But I have had it drop out early before I had a temperature controlled fridge to ferment in. It doesn't seen to tolerate much temperature fluctuation. I also seem to get better results if I overpitch slightly- say 25%. It's a finicky yeast, but very much worth it, IMO.