I have done two batches with it. I made a starter with the first and racked directly on the cake for the second. My impression so far is that both batches started off fast and continued to ferment actively for almost 2 weeks. I just kegged the first batch this weekend and the gravity ended at 1.010 (started at 1.058). This was my doggie style clone attempt. Too soon to tell about taste. The second batch I changed the recipe up a little bit and got poor efficiency, but the yeast appears to have done it's job.