I used this yeast to make a milk stout initially. I don't make a lot of stouts, but I understand that they usually finish with a higher FG than a non-stout ale due to all the non-fermentables (especially since this had a pound of lactic sugar in it). Made a 2-L starter and pitched onto a 1.070 wort that finished at 1.029. 5.4% ale that was very delicious. I washed the yeast and used it in two other beers: an ESB and an English Amber that was inspired by Boont Amber, but bigger. Again, 2-L starters for both. This was during the month of July and even with a chiller, I could only get the wort down to 73*F. I went with it. ESB went from 1.053 to 1.006! Amber went from 1.062 to 1.007 (even with 2.5 lbs of various crystal malts!). Kegged 3 gallons of each and bottled 2 gallons to share with friends. Both turned out quite well. This will likely be my go-to British ale yeast unless I'm going for some other kind of profile. Definitely recommend upping the fermenting temperature for maximum choogling.