I have been re-pitching this yeast for about a year and have loved it since the beginning. I bought it when my local brew shop was out of 500, and was very surprised by the high attenuation the first tripel (1.006 FG). After tasting, I realized that I did not have an infection, but this yeast is just incredibly attenuative.
I have brewed summer ales, dubbels, and tripels with this yeast, and while it remains similar in all beers, it is different enough in all of them that you wouldn't think it's the same yeast. My most recent tripel had an OG of 1.084, and FG of 1.006. I have done most of my fermentation warm, at 70F all the way up to 80F. This tends to produce a Saison-type profile.
When bottle aged, this yeast keeps improving radically. Spicy dryness and rose petals replace the fruit profile in the younger beer after about 12 weeks. Can't wait to see what it does to this tripel.