1187 was commonly used by high volume brewpubs to achieve one week grain to glass. I have actually had a light American wheat ferment out in three days. Crash cool, transfer to secondary for two days, transfer to serving, carbonate, and have it sell out in another three days.
It is a bit more flavorful then 1086 but it is very clean. You can use it for many styles. As long as you make up a starter or pitch on the yeast cake, you should have very quick and clean fermentation.
It is fairly tolerant of high temperatures. I achieved the best results fermenting at 20C. There was one time I forgot to turn the glycol jackets on and the brew hit 28 overnight. I turned them on when I came in the next morning and everything was fine.
Most smack packs do not have a large enough cell count to really get things going. Use the smack pack to make up a starter and watch out!
When used in a stout, it is a very vigorous fermenter. It would literally lift the lid off my fermenters.