Man, I got my ECY10 bottle a week ago and it was less than half full (despite being sealed and unopened), but my starter took off within an hour. I have never seen a starter look so creamy so quickly. (I recall my "risen from the dead" Wyeast 3864 took 48 hours on the stir-plate to get going). I know my first beer with this is going to be a ~1.040 OG bitter, but I was also considering brewing up a dry stout with it. Someone on the NB forum said that "just about any yeast" will work for a dry stout, but, since it's a style I have not brewed since my early extract days, I thought I would ask the people here who have worked with ECY10 if you thought it would be a good choice for a dry stout.
Also, a few questions:
1) What temp should I ferment ECY at for a) a bitter, b) a dry stout, c) an IPA (my guess was to keep it around 62-64F for all of them)
2) Does the attenuation of this strain seem more akin to 1056, 1272, 1028? I only ask so I can better guage where to mash/how much crystal to use.