This yeast behaved like an english yeast in most ways. What do I mean by that? It floccs hard, leaving little islands of yeast floating at the top for weaks and a yeast cake that you could flip upside down and it wouldn't move. Super clear beer immediately after primary. Very fast and very vigorous initial fermentation, but an extended period to get those last few points. It makes a malty beer with just the barest hint of hops in the finish, if you look hard enough.
However, it is UNLIKE an english yeast when it comes to cleanness. I brewed a Classic Rauchbier, which is basically a Marzen with smoked malt. My FG ended up being about 1.0175 after two weeks and no more activity. This yeast had gotten it down to 1.020 in only 5 days at 50F, and left absolutely no diacetyl, acetaldehyde or banana esters. It didn't need a diacetyl rest, but I let it rise to 60 and then 70 until two weeks time, hoping it would get down to 1.015. It did drop a few more points, but never reached the FG I would have expected from WLP830. This ended up being 69%, which is to be expected as this yeast does appear to have a lower attenuation on average.
Very clean, very fast, high floccing workhorse of a yeast that I will probably use for everything but German Pils and American lagers.