MiniFerment data:
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.

Fermentation temperature: 68 °F
Attenuation: 81%
Hours to get to 50 percent attenuation: 28

Reviews:
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"People absolutely loved my stout ... "
By: Jason Lewis
Date: October 1, 2009
Beer Brewed: Stout, IPA
Comments: I used this yeast to do a stout and IPA. I washed and reused the same yeast for both beers, both were a 1.062 beers. The yeast was 2 months old and I made a liter of starter for the first generation. This yeast has no real fruity ester at all. It's pretty clean. The ester that comes through is somewhat oaky and REALLY went well on the stout. People absolutely loved my stout and it was consumed very quickly. I also did an IPA with this yeast. I am incredibly pleased. No fruity esters to get in the way of the hops. This is a really clean yeast that lends itself to stouts and IPAs. It did come across somewhat dry/malty in flavor, but the perception of the maltiness is more somehow than a California ale yeast. No fusel alcohols at all and minimal diacetyl. Fermented at 65-67 degrees. I mashed at 152 and got a 78% attenuation on my IPA. I mashed at 154 to 155 on my stout and got 70% attenuation. People called my stout a dry stout. This is a great general purpose yeast. It will give you a relatively clean beer with mild oaky esters.

" ... excellent general purpose British yeast"
By: Dave Brown-Smith
Date: October 30, 2007
Beer Brewed: Blonde Ale, London Ale, Pale Ale
Comments: Has proven excellent general purpose British yeast for pale and light flavoured British ales. Worked fantastic on Pilsner malt and Saaz blonde ale. The malt flavour from my decotion mash was nice, whilst keeping the beer light, refreshing and enjoyable. Worked great in strong (1.070 OG) London Ale and similarly styled English Pale Ale (1.045 OG). Fast fermentation (18-22c) using refrigerated WLP013 yeast slurry from previous batch.

FAQ for this yeast
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I have a 1.037 English ale in secondary which was fermented with WLP013 (@ 20C). It's still astonishingly hazy with yeast after nearly 3 weeks (2 weeks secondary @ ~10-13C ambient). Is this normally a slow flocculator?

For the WLP013 fermentation, it is not usually slow, but not much will flocculate out until it is near 4C. So you can hold it at 10 longer or drop the temperature. It is also possible that it is not a yeast haze, but a permanent protein haze. It is very hard to tell the difference, the only way to know for sure is to look under the microscope.