although attenuation is not as high as other yeasts you can always fine tune your recipe if you like what you are getting from this yeast. or any other strain, for that matter. lower mash temp, less crystal, or more sugar, for example. i find that 002/1968/fullers yeast is great for the most of same styles as s05/cal as long as you start it cool and ramp up later, as others have said. in casual comparisons (ie not a proper side by side test) i've done between the same beer brewed with cal ale or fullers there's not a big difference in hop character. i'd probably stop short of using fullers for a double ipa, but i bet you could just about get away with it with good yeast management.