I have used this a couple times now but not really sure how I feel about comparing it to 1968/002. A couple things I will note that may help is that Lallemand pitching rates are a bit higher than other dry yeasts (50-100 g/hl) vs SafAle at 50-80 g/hl so using a bit more than you normally would could really help since it's no secret that several of Lallemand dry yeasts are slow starters. Also this yeast does not like to get cool, keep it above 65* and to push the yeast character it does have, closer to 70*. I have also noted as others that it does not flocculate well. Other than that and the need to adjust recipe and/or mash temp I would use it again but on selective styles. Maybe heavier Browns, Porter, Stout, Bitter and not styles that many like to use 1968/002 because of their performance and properties.