I just bottled two beers fermented with US-05. This was my first time using dry yeast. One was OG 1.080 (IIPA) and the other OG 1.062 (pale ale). Attenuation on both was about 88%! Obviously there are other factors involved but that is incredible. Both were fermented around 66F. They were certainly not crystal clear in my test tube, but considering I had just racked to the bottling bucket, I am not concerned. Based on what I have read here, I am anxious to sample the final products. I just have to be conscious of the extra alcohol produced as these guys chew through the sugars. Assuming that flavor is good, this is definitely the way to go for time and convenience, as well as a rock solid yeast that is limited to a very narrow temperature range.