I wanted to do a little experiment using one vial for 4 batches. I made an English Bitter, an English Apple Ale (50% Apple juice 50% bitter), a stout and a highly hopped pale. The yeast ferments well and is indeed top cropping. Flavor profile is excellent and very English. I had the same issue as the person in the FAQ, where I actually transferred the Pale to a secondary to dry hop, and Krausen formed and would not go away for 2 weeks, even after shaking it down daily. I plan on bottling it tomorrow even though the krausen is still present. I took a sample and it tastes great, just hoping the fact it still has krausen won't cause an issue. I was initially worried that it was infected but I do not think that is the case based on the tasted. This only occurred in this batch out of 4. It was racked on the yeast cake of the Apple Ale, so maybe there was just a lot more yeast than needed.