Ok, thanks. Are there styles for which 1450 is particularly well-suited? I'm thinking American amber would be nice.
personally, i enjoy 1450 most in porters and stouts.
i've used it in my amber 3-4 times and its awesome. also worked very well in an american brown.
for pales/ipas, I am finding that I like the drier finish of chico better, that said, I can see how with inclusion of the dryness and zing of rye, it would work better in the famous 'rye ipa' that brought this yeast back into production.
similarly, it does not work well for other drier/crisper styles: blonde ale, cream ale, though I will use it sometimes in the former only if I need to grow some up since the blonde ale I make is given all to my father in law and I don't think he can tell the difference