I ferment in buckets and the krausen does look like that from the top, Sacc.
The bitter I made has turned out fruitier than I expected. The Endeavour and Brewer's Gold hpps provided a lot of dark fruit and the yeast seems to have added stone fruit. I will factor that into future brews.
Attenuation was 74%, yeast from the packet.
I bottled a porter today, tasted promising, 75%, re-pitch with top cropped yeast.
And I bottled an APA today, also good, 75%, re-pitch with top cropped yeast.
I've another bitter to bottle, not taken a reading yet. Just trying to get a handle on this yeast. It is great to work with, I just hope it makes beer I really like in the styles I like the most. The two beers bottled today seem good, and the second bitter too. The first bitter is very smooth and rounded, even in its infancy, just overly fruity for me. Early days, but Verdant IPA a far cry from dried yeast of old, in performance and flavour, from my initial impressions. It may end up being used more for English styles that NEIPAs, possibly? Back to its roots. Looking forward to hearing other opinions.