Searched the forum for this yeast and found this old thread. I recently brewed a batch with this and, now 8 days later, just sampled it. After writing down my sensory perceptions, I compared what I was tasting to the spec sheet. The recipe I used:
7.25 gal batch size
47% pale ale malt
28% wheat malt
9% vienna malt
16% light DME (added b/c I didn't have enough pale or wheat malt on hand to hit my target OG)
Mashed @ 152 for 60 min
OG 1048, FG 1015
2 sachets yeast added to the bucket right before filling, no aeration
Fermented at a constant ambient temp of 68-70o, so the fermentation itself would have been on the high side of the recommended temp range.
I treated this the same as any other batch using dry yeast; a very straightforward pitch-and-ferment. Everything proceeded normally: normal lag time, normal-sized krausen, etc. I didn't leave much headspace and I was a little concerned about that, but the size of the krausen was average. The only unusual thing I observed throughout the entire fermentation was the color of the krausen. It was whiter than a typical krausen.
The level of sourness is great. However, it is very one-dimensional. It doesn't taste much different from simply adding straight lactic acid to a beer.
The red apple is very prominent. I don't get any stone fruit, tropical fruit, or citrus. Just red apple.
There is a light but noticeable cinnamon-clove flavor to it. The spec sheet doesn't indicate if this is POF + or -. According to the spec sheet, it grows on wild yeast media, which suggests POF+, but the radar graph shows no clove. But I'm definitely tasting light phenolics here. Other than the sourness, red apple, and cinnamon-clove, it's very clean, no weird or atypical flavors.
I didn't observe high attenuation, but I'm pretty sure that was a function of the DME, not the yeast.
Flocculation is as described, i.e. high. The beer is by no means crystal clear but it's impressively clear at this point.
If you handed this to me and I didn't know what it was, I'd guess it was a lightly spiced apple cider, albeit with less sourness. I honestly would have no clue this was a beer. I won't be using this yeast again (I don't like cider or apples even), but it was fun to experiment with an outside-the-box strain. I can see this strain appealing to brewers who like cider...but then why not just make a true cider.