I think it's a great yeast, but I get that kind of action from 1056 too. I think it's all about getting a good active starter, or big pitch. I almost always get my yeast as a repitch from one of my batches, or a crop from my local brewery (the Powerhouse in Puyallup, WA).
Primary: Hefeweizen, Scottish 60-/, Lemon Wheat, Imperial IPA, Apfelwein
Secondary: Sweet Mead, Dry Mead, Oaked Dry Mead
Bottled: Sunbreak Amber, Irish Coffee Stout, Bavarian Weizen, Bigfoot Barleywine Clone, Imperial Saison, EKG Lite, Dry Mead, Spiced Apfelwein
Kegged: Strawberry Blonde, Ballard Bitter Clone, Southern Cross IPA, Smoked Habenero Porter, My oh Maibock, Maris Otter Mild, Apfelwein x2