I just tasted a sample of this after almost 3 weeks, and it is awesome already. The chocolate is really standing out now. Last week I couldn't even notice it.
I'm not sure what the equivalent would be to s-33, but the s-33 made this delicious. My only problem is that my fermentation got stuck at 1.036. I had to make a starter of some Wyeast London ESB I had laying around to kick start it again.