My experience with this strain has been good, overall:
-Present but not-overpowering ester production that are in-line with 1968 but more reserved
-Malt character is preserved
-Hop character still shines through
-Great tasting finished beer
-British dry yeast!
-Much more likeable than S-04
Some (subjective) cons:
-Low attenuator (62-70% is typical)
-Not a great floccer
-Kind of powdery and slow to sediment
-SUPER-fast fermenter (36 hours and done)
-Manage fermentations closely and increase to 72F around hour 32-36F to help attenuation.
Overall, I like this strain a lot. Great British-like ales are produced and fermentation takes place quickly. Allow for extra time in keg for clearing. Primary conversion mash should be <150F for any kind of reasonable attenuation; keep unfermentables to a minimum. A stepped mash should help with attenuation. Does not ferment maltotriose at all, IIRC. Most "British" dry yeast are either way too clean (nottingham, MJ british ale yeast) or just not overly appealing (S-04), with the exception of MJ Burton Union which is highly unique and suitable for the right ale. This strain hits the mark in most regards; just need to mash very low (145-147F is ideal) and manage your fermentation very well (ramp up to 72 by hour 36 of active fermenatation).