Never used it before. I've heard about the attenuation and high flocculation, but...
For those familiar, how long does this usually take to finish? I ask because I'm trying to get one more beer in for New Year's company. Am I heading toward a typical English yeast, Windsor-type quick start/quick finish fermentation or does 1968 tend to take a bit more time?
Will be a typical Porter, fermented around 66-68. I'll be brewing on the 19th, so I'm hoping 2 weeks should be enough time...