I used this today. Made a Bitter, 1.048 and mashed 148-150* for the most part. Pitched at 66* and will ferment around the same. Used Bru'n Water Amber Dry water profile pretty much.
This strain is a low attenuation yeast strain that cannot utilize any maltotriose generated during the mash. Unless you have a decent amount of simple sugars (table sugar, invert, candi syrup, dextrose, etc) in the beer, or have planned your recipe around 65% attenuation (FG 1.016-1.017), I would recommend "encouraging" continued fermentation through temperature increasing. Another characteristic is that this yeast is FAST to ferment (36-48 hours to FG). With these things in mind, I personally give about 24 hours of controlled fermentation at the temperature of my choice, and after that period I get the fermenter up to 72-74F and keep it there (and cross my fingers it helps with additional attenuation).
I'd like to hear how it all works out regardless of good/bad results.